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

Blend cornstarch and soy sauce in 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 on high setting for 5-6 minutes or until thickened, stirring once.

Stir in pineapple, pork, green pepper, water chestnuts and chili sauce. Reduce microwave setting to 3/4 power. Microwave for 12-15 minutes, or until pork is no longer pink, stirring 2 times. Serve over rice.