Break broccoli into bite-sized pieces using hands.

Remove stem, seeds, and ribs, and cut bell pepper into 1" dice or coarsely chop.

Finely chop pineapples.

Trim and thinly slice green onions.

Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and 1/4 tsp. pepper.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add broccoli, carrots, 1/4 tsp. salt, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and cook until water is almost completely evaporated, 5-7 minutes.

Uncover; add bell peppers, garlic salt, and half the dressing (reserve remaining for salsa). Stir occasionally until vegetables are tender, 3-5 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add sliced pork to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.

Reduce heat to low. Stir in teriyaki glaze until pork is coated, 1-2 minutes.

Remove from burner. Rest, 3 minutes.

While pork cooks, continue recipe.

Carefully massage rice in bag to break up any clumps. Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Stir in 1 Tbsp. softened butter and 1/4 tsp. salt until combined. Rest, 2 minutes. Fluff rice with a fork.

While rice heats, continue recipe.

Kids want to help? With supervision, have them help make the salsa.

In a mixing bowl, combine pineapples, green onions, remaining dressing, and a pinch of salt.

Plate dish as pictured on front of card, garnishing pork with sesame seeds. Bon appétit!