Preparation:

• Prepare rice with water according to package directions; keep warm.
• Meanwhile, trim any visible fat from pork and cut into strips; set aside.
• On a clean cutting board, peel and slice onion; thaw broccoli.
• Drain the pineapple into a measuring cup. Add water to equal 3/4 cup of liquid.
• Stir the cornstarch and soy sauce into the pineapple juice; set aside.
• Hea oil in a large non-stick skillet over medium-high heat. Add garlic (minced) and ginger (grated); then add pork and onions. Stir-fry 4 minutes, or until pork is cooked through.
• Whisk pineapple juice mixture and add to skillet. Add the pineapple, broccoli, and almonds to the skillet; stir to combine.
• Cover, reduce heat to medium-low, and simmer, stirring occasionally, for 3 to 4 minutes or until broccoli is crisp-tender and sauce is thickened.
• Serve immediately over cooked rice. Enjoy fortune cookies for dessert, if desired.