2 lb. pork shoulder
1 can (13 oz.) pineapple chunks
3 tbsp. cooking oil
1/2 c. honey
1/3 c. vinegar
1/4 c. catsup
2 tsp. soy sauce
2 tbsp. cornstarch
1/4 c. cold water
1 med. green pepper, cut in thin strips
1 pkg. (10 oz.) frozen Hawaiian-style vegetables
4 c. cooked rice

Slice pork into thin slices about 2 inches long and 1/2 inch wide. Drain pineapple, reserving 1/3 cup juice. In large skillet or Dutch oven, cook pork in hot oil about 5 minutes or until brown on all sides. Remove from skillet.

Place honey, reserved pineapple juice, vinegar, catsup and soy sauce in skillet; mix well. Bring to boiling. Mix cornstarch and cold water. Add to boiling mixture, stirring constantly, until thickened and bubbly. Add cooked pork, drained pineapple, green pepper and frozen vegetables and seasonings. Cover and simmer 10 to 15 minutes or until vegetables are tender. Serve over hot cooked rice. Makes 4 to 6 serving.