1 (20 oz.) can pineapple chunks
1 1/2 lbs. boneless pork shoulder, cut into 2 inch strips
3 tbsp. vegetable oil
1/2 c. water
1/4 c. firmly packed light brown sugar
2 tsp. cornstarch
1/2 tsp. salt
1/2 c. cider vinegar
2 tbsp. soy sauce
1 sm. onion, thinly sliced
Hot cooked rice

Drain pineapple, reserving juice; set both aside.

Brown pork in oil in a large skillet; stir in water. Cover and simmer 1 hour or until tender. Combine sugar, cornstarch and salt in a medium bowl; stir in reserved pineapple juice, vinegar and soy sauce. Add to pork and cook, stirring constantly, until smooth and thickened. Add pineapple, green pepper and onion. Toss lightly and cook 2 to 3 minutes. Serve over rice. Yield: 4 to 6 servings.