1 (20 oz.) can pineapple chunks
1 1/2 lb. 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 tbsp. cornstarch
1/2 tsp. salt
1/4 c. cider vinegar
2 tbsp. soy sauce
1 small green pepper, cut into strips
1 small onion, thinly sliced

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. Cook 2 to 3 minutes. Serve over rice. Serves 4.