Crock Pot: Pineapple Pork

2 lbs. boneless pork loin, cut into bit-sized pieces

1/2 cup KRAFT honey barbecue sauce

1 can (20 oz) pineapple chunks in juice, undrained

3 tablespoons cornstarch

2 large green peppers, coarsely chopped

2 large red peppers, coarsely chopped

6 cups hot cooked rice

1/4 cup PLANTERS COCKTAIL peanuts, chopped

-Place pork in slow cooker. Add barbecue sauce and mix well

-Drain pineapple, reserving 1/4 cup of the juice.

-Add reserved juice to cornstarch and stir until well blended. Add to pork mixture and stir until well blended.

-Top with pineapple chunks and peppers; cover with lid.

-Cook on low for 6-8 hours. Serve over hot rice and sprinkle with peanuts.

FYI: Sometimes I like to shred the pork after it's cook and make it Shredded Pineaple Pork over Rice. It's just as good.