1 c. (22 oz. can) pineapple (crushed)
1 lb. pork shoulder, cubed
2 tbsp. vegetable oil
1 c. sliced carrots
1/2 c. sliced green onions
1/2 c. chunked green pepper
1/4 c. plum jam or grape jelly
2 tbsp. red wine vinegar
1 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. ground ginger

Drain pineapple, reserving juice. Brown pork in oil. Cover. Simmer 20 minutes; remove. Saute vegetables; remove. Blend jam, pineapple juice, vinegar, and soy sauce. Stir a little sauce into cornstarch and ginger. Add to skillet. Cook until thickens. Stir in pork, vegetables, and pineapple. Serves 4.