1 lb. pork shoulder or pork steak, cut in strips
1 c. bouillon (2 beef cubes to 1 c. water)
2 lg. green peppers
1 med. onion
6 slices pineapple, cut up or use chunk
1/2 c. sugar
6 tbsp. cornstarch
1/2 c. vinegar
4 tsp. soy sauce
1 c. pineapple syrup
1 can Chinese noodles

Heat small amount oil and brown seasoned with salt and pepper. Add bouillon and cook, covered over low heat 20 minutes. Cut peppers into 1 inch pieces and add. Sliced onion and pineapple pieces. Cook 10 minutes more. Blend cornstarch, sugar, vinegar and soy sauce. Add to meat mixture, stir until thick. Cook 5 minutes longer. Serve over Chinese noodles.