2 (8 oz.) cans pineapple tips or chunks
2 tbsp. corn oil
1 green pepper, cut in 1" squares
1 onion, cut in thin wedges
1 clove garlic, minced
1 lb. boneless pork, cut in thin strips
2 tbsp. cornstarch
1/2 c. Karo syrup (light or dark)
1/4 c. cider vinegar
3 tbsp. soy sauce
2 tbsp. ketchup

Drain pineapple and reserve juice. In a large skillet, heat corn oil over medium heat. Add green pepper, onion and garlic and stir fry 2 minutes or until tender and crisp. Stir fry pork 1/2 at a time for 3 minutes. Return pork to skillet. In a bowl, stir together juice and remaining ingredients except pineapples. Stir into skillet. Add green pepper mixture and pineapple, stirring constantly. Bring to boil over medium heat and boil 1 minute. Serve over rice if desired.