1 1/2 lb. pork or chicken, but into strips
1-2 tbsp. hot shortening
1 chicken bouillon cube
1 (20 oz.) can pineapple (reserve the juice)
1/4 c. brown sugar
1/4 c. sliced onion
2 tbsp. cornstarch
1/4 c. vinegar
1 tbsp. soy sauce
1 green pepper, cut in two

If using pork: Brown pork slowly in hot shortening. Add 1 cup water and bouillon cube. Cover and simmer about 1 hour or until tender.

If using chicken: Stir-fry chicken in hot shortening until no longer pink. Add 1 cup of water and bouillon cube. Cover and simmer until tender (about 10-15 minutes).

Meanwhile drain pineapple, reserving juice. Combine pineapple juice with the brown sugar, cornstarch, vinegar and soy sauce.

After the meat is cooked, add the pineapple juice mixture. Cook and stir over moderate heat until thickened and bubbly. Add pineapple, green peppers and onions. Cook over low heat for 2-3 minutes until all is warmed. Serve over rice. Serves 4-5.