3 tbsp. cornstarch
1/2 c. soy sauce
1 c. pineapple chunks, drain, reserve juice
1/2 tsp. ginger
1 lb. boneless pork loin, cut in 1" cubes
1 c. sugar
1/2 tsp. salt & pepper
1/4 c. cider vinegar
1 green pepper, cut in strips
1 (8 oz.) can water chestnuts, drained & sliced
2 tbsp. chili sauce
Hot cooked rice

Blend cornstarch and soy sauce in a 2 quart casserole, add enough water to pineapple juice to make 1 cup liquid, stir into cornstarch mixture; stir in sugar, salt, ginger, pepper and vinegar. Microwave at high for 5 to 6 minutes or until thickened, stirring once.

Stir in pineapple, pork, green peppers, water chestnuts and chili sauce. Reduce power and microwave for 12 to 15 minutes or until pork is no longer pink, stirring twice. Serve over rice.