2 lbs. lean pork shoulder, cut in 2x1/2 inch strips (can use pork steaks or cut up Boston butt, too)
1 (#2) can pineapple chunks
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
2-3 tbsp. soy sauce
1/2 tsp. salt
1 sm. green pepper, cut in strips
1/4 c. thinly sliced onion

Brown pork. Add 1/2 cup of water. Cover and simmer until tender. Drain pineapple and save syrup.

Combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce and salt. Add above to pork and stir until gravy thickens. Then add pineapple chunks, pepper, and onion. Cook only 5 minutes. Serve over hot rice.