1 (8 1/2 oz.) can pineapple chunks
2 (3/4 lb.) pork tenderloins, cut into 3/4-inch cubes
3/4 c. chopped onion
2 tbsp. vegetable oil
2 tbsp. lemon juice
2 tbsp. brown sugar
1 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. salt
1/8 tsp. ground ginger
1/8 tsp. pepper
1 sm. green pepper, cut into strips
1 (6 oz.) pkg. frozen snow pea pods, thawed
Hot cooked rice

Drain pineapple, reserving juice.

Saute pork and onion in a large skillet in hot oil 10 to 12 minutes or until pork is done. Combine reserved pineapple juice, lemon juice and next 6 ingredients, stirring well. Add juice mixture and green pepper to skillet; cook over medium heat 1 to 2 minutes or until sauce is thickened, stirring constantly. Add pineapple and snow peas; cook 2 minutes or until thoroughly heated.

Serve over hot cooked rice.