3 tbsp. cornstarch
1/4 c. soy sauce
1 (8 oz.) can pineapple chunks, drained and juice reserved
1/3 c. sugar
1/2 tsp. ground ginger
1/8 tsp. pepper
1/4 c. cider vinegar
1 lb. pork boneless loin, cut into 1-inch cubes
1 green pepper, cut into 1/4 inch strips
1 (8 oz.) can water chestnuts, drained and sliced
2 tbsp. chili sauce
Hot cooked rice

In 2-quart casserole blend cornstarch and soy sauce. Add enough water to pineapple juice to make 1 cup liquid. Blend into cornstarch mixture. Stir in sugar, ginger, pepper and vinegar. Microwave on HIGH for 5-6 minutes, or until thickened; stir once.

Stir in pineapple, pork, green pepper, water chestnuts and chili sauce; cover. Reduce powder to 5 (LOW setting). Microwave for 22-24 minutes, or until pork is no longer pink; stir once. Serve over rice. Serves 4.