1 1/2 lbs. boneless pork shoulder, sm. cubes
1 tbsp. salad oil
1 tsp. salt
Dash pepper
1 (8 3/4 oz.) can pineapple tidbits
1/2 c. barbecue sauce
1 tbsp. cornstarch
1 med. green pepper, cut in strips

Brown meat in hot oil in skillet. Add salt and pepper. Drain pineapple, reserve syrup. Add water to syrup to make 3/4 cup of liquid. Stir syrup and barbecue sauce into browned meat. Cover; simmer 40 to 45 minutes or until pork is tender. Blend cornstarch with 2 tablespoons of cold water; stir into meat. Cook and stir until thickened. Add pineapple and green pepper. Heat through and serve on rice. Serves 6.