1 (20 oz.) can Dole pineapple chunks
3 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. white vinegar
1/4 tsp. hot red pepper flakes
1 lb. boneless pork loin
2 tbsp. vegetable oil
2 lg. cloves garlic, pressed
2 tbsp. minced ginger root (or 1 tsp. ground ginger)
1 onion, cut in wedges
2 med. carrots slivered
1 green or red bell pepper, slivered
2 c. snow peas

Drain pineapple, reserve 3 tablespoons of juice. Mix reserved juice with 1/2 cup water, soy sauce, cornstarch, vinegar and pepper flakes; set aside. Cut pork in strips. In skillet, brown pork in hot oil. Add garlic and ginger; cook 1 minute. Add onion and carrots; cook 1 minute. Stir sauce; add to skillet with pineapple, bell pepper and snow peas. Cook until sauce boils and thickens. Serves 4.