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

Drain pineapple, reserving juice; set aside. Brown pork in oil in a large skillet; stir in water, cover and simmer 1 hour.