1 lb. lean pork shoulder
1 lb. chicken breasts
Salt and pepper
2 med. green peppers, cut into 1 inch pieces
2 tbsp. soy sauce
1/2 c. can pineapple syrup
1 pkg. chicken bouillon, mixed with 1 c. water
4 pineapple slices, cut into eight
3 tbsp. cornstarch
1/4 c. brown sugar
1/4 c. vinegar
1 lg. sliced onion
3 segments garlic, chopped

Cut pork into 1 inch cubes and cut chicken into 4 pieces. Saute pork and chicken in small amount of oil along with chopped garlic. Add cut up pineapple. Add onions and brown gently. Sprinkle with salt and pepper. Add bouillon and cook slowly, covered, for 20 minutes or until the meat is tender.

Mix cornstarch with sugar, vinegar, soy sauce and pineapple syrup. Add to pork and chicken mixture. Stir constantly until thickened. Cook 5 minutes longer. Serve with fried rice or steamed rice. Serves 8-10.