1 lb. pork (fish or chicken may be sub.)
1 tbsp. all-purpose flour
3 tbsp. salad oil
1 can (1 lb. 4 oz.) pineapple chunks
1/3 c. vinegar
1/4 c. brown sugar
1/2 tsp. salt
1 1/2 tbsp. soy sauce
2 tbsp. cornstarch
1 green pepper, cut in 1" squares
1/4 c. carrots, thinly sliced
Rice, cooked separately

Cube pork into 1/2 inch cubes and dust with flour. Heat oil in large skillet and brown pork cubes in it. Remove pork. Drain pineapple and put 1/2 cup of the juice into the skillet with vinegar, brown sugar, salt and soy sauce.

Moisten the cornstarch with a little water and add after the mixture has been brought to a full rolling boil. Cook, stirring constantly, until clear and thickened. Add pork cubes, pineapple, green peppers and carrots. Heat thoroughly in hot skillet, turning mixture constantly. Serve with hot rice. Serves 4.