1 can (1 lb.) pineapple chunks
1/3 c. packed brown sugar
1/3 tsp. vinegar
4 tsp. soy sauce
1/3 c. flour
1 1/2 tsp. salt
2 tsp. garlic salt
1/2 tsp. pepper
1 1/2 lbs. boneless pork shoulder, cut in 1" cubes
2 tbsp. butter
1 lg. green pepper, cut in thin strips
2 firm tomatoes cut in thin wedges

Drain pineapple, reserving syrup. Mix syrup with 1/2 cup water and next 3 ingredients. Mix next 4 ingredients and dredge meat with the mixture. Melt butter in heavy skillet, add meat and brown on all sides. Add 1 cup syrup mixture, bring to boil. Cover and simmer about one hour. Uncover and add remaining syrup mixture, pineapple, green peppers and tomatoes. Heat thoroughly, about 5 minutes, and serve with rice. Makes 4 servings.