1 (15 1/4 oz.) can pineapple chunks (undrained)
1/4 c. soy sauce, divided
5 tbsp. cornstarch, divided
2 lb. boneless pork loin, cut into 3/4-inch pieces
2 garlic cloves, pressed
2 small onions, sliced
3 small green bell peppers, cut into 1-inch pieces
1/4 c. vegetable oil, divided
2/3 c. sugar
1/2 c. ketchup
1/4 c. white vinegar
2/3 c. water

Drain pineapple, reserving 5 tablespoons juice. Set pineapple aside. Combine 2 tablespoons pineapple juice, 2 tablespoons soy sauce and 2 tablespoons cornstarch, stirring until smooth. Add pork. Cover and chill 15 minutes. Stir-fry garlic, onion and bell pepper in 2 tablespoons hot oil in a large nonstick skillet over medium-high heat 2 minutes or until crisp-tender. Remove from skillet. Drain pork, discarding marinade. Stir-fry pork in remaining 2 tablespoons oil 6 to 8 minutes or until lightly browned. Pour off excess oil. Stir in cooked vegetables. Combine remaining 3 tablespoons pineapple juice, 2 tablespoons soy sauce, 3 tablespoons cornstarch, sugar and remaining 3 ingredients, stirring until smooth. Add to pork mixture, stirring constantly until mixture comes to a boil. Add pineapple chunks. Boil 1 minute, stirring constantly. Serve over hot cooked rice.

Makes 8 servings.