1 (8 3/4 oz.) can crushed pineapple (drain and reserve liquid)
1 tbsp. cornstarch
1/2 c. mild barbecue sauce
1 c. cranberry jelly
1 tbsp. cooking oil

Combine above. Heat skillet and add 1 1/2 pound lean pork cut in small cubes. Cook until no longer pink.

1/2 tsp. salt
1/4 tsp. pepper
Drained pineapple

Stir in cornstarch mixture. Cook until thickened and meat is tender. Serve over rice or noodles.