1 (20 oz.) can pineapple chunks
3 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. white vinegar
1/4 tsp. hot pepper flakes
1 lb. boneless pork loin
2 tbsp. vegetable oil
2 lg. cloves garlic, pressed
2 tbsp. ginger or 1 tsp. ground ginger
1 onion, cut in wedges
1 can water chestnuts
Stir-fried green pepper & snow peas

Drain pineapple, reserve 3 tablespoons juice. Mix reserved juice with 1/2 cup water, soy sauce, cornstarch, vinegar and pepper flakes. Cut up pork into strips. In skillet, brown pork in hot oil. Add garlic and ginger. Cook 1 minute. Add onion and water chestnuts; cook 1 minute. Stir sauce; add to skillet with pineapple. Cook until sauce boils and thickens.