20 oz. can pineapple chunks
1 1/2 lb. boneless pork, trimmed of fat, cut in 1 inch cubes
1 tbsp. vegetable oil
1 med. onion, chopped
1/4 c. firmly packed brown sugar
2 tbsp. corn starch
1/2 tsp. salt
1/2 c. water
1/3 c. vinegar
2 tbsp. ketchup
1 tbsp. soy sauce
1 lg. green pepper, cut in 1 inch pieces
Hot cooked rice

Drain pineapple, reserving juice. Cook pork in hot oil in a large skillet until browned. Drain. Add onion, and cook until tender. Combine sugar, cornstarch, and salt in a small bowl. Gradually add water, stirring until smooth. Stir in pineapple juice, vinegar, ketchup, and soy sauce. Add to pork, stirring constantly; cook over medium heat until sauce thickens. Cover, reduce heat and simmer 45 minutes or until meat is tender. Stir in pineapple and green pepper; cover and cook 3 minutes. Serve with rice. Yield: 4-6 servings.