2 tbsp. packed brown sugar
2 tbsp. cornstarch
1 can (8 oz.) pineapple chunks (juice pack), drained (reserve juice)
1/4 c. teriyaki sauce
3 tbsp. cider vinegar
1 1/2 tsp. catsup
1 lb. boneless pork shoulder, cut into 3/4" cubes
2 med. green peppers, cut into 3/4" chunks

1. Mix brown sugar and cornstarch in 2 quart casserole. Blend in pineapple juice, teriyaki sauce, vinegar and catsup. Stir in pork and pepper.

2. Cover. Microwave at high (100%) 5 minutes. Stir in pineapple chunks. Cover. Microwave at medium (50%) until pork is cooked and sauce is thickened, 12-15 minutes, stirring once. Serve over rice, if desired. Makes 4 servings.