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Caribbean Pork & Sweet Potato Salad

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Ingredients 1/2 cup Lawry's Caribbean Jerk Marinade With Papaya Juice, divided 3/4 lb. boneless pork loin chops, sliced into thin strips 1 can (8 1/4 oz.) pineapple tidbits, drained (reserving 2 tablespoons juice) 1/3 cup sliced green onions, including tops 1 small sweet potato, peeled, cut into chunks and parboiled or 1 can (15 oz.) sweet potatoes, drained 1 tablespoon honey 1/3 cup salted peanuts (optional garnish) In resealable plastic bag, combine 1/4 cup Caribbean Jerk Marinade and pork; seal bag and marinate in refrigerator for 30 minutes. Remove pork; discard used marinade. In medium skillet, cook pork over medium-high heat until cooked through, about 6 to 8 minutes. In large bowl, combine pork, pineapple, onions, sweet potato, honey, reserved pineapple juice and remaining Marinade; gently toss to coat. Sprinkle with peanuts, if desired, before serving either warm or chilled. Makes 4 servings.