2 (8 oz. each) cans pineapple chunks in own juice
2 tbsp. Mazola corn oil
1 green pepper, cut in 1 inch squares
1 onion, cut in thin wedges
1 clove garlic, minced
1 lb. boneless pork cut in thin strips or leftover pork roast
2 tbsp. Argo or Kingsford's cornstarch
1/2 c. Karo light or dark corn syrup
1/4 c. cider vinegar
3 tbsp. soy sauce
2 tbsp. catsup

Drain pineapple; reserve juice. In large skillet heat corn oil over medium high heat. Add next 3 ingredients; stir fry 2 minutes or until tender crisp. Remove. Stir fry (if fresh) pork, (just cut up if using leftover), half at a time, 3 minutes. Return pork to skillet. In bowl stir together pineapple juice and remaining 5 ingredients. Stir into skillet. Add green pepper mixture and pineapple. Stirring constantly, bring to boil over medium heat and boil 1 minute. If desired, serve over rice.