2 tbsp. butter
1/4 c. chopped onion
1/3 c. chopped green pepper
1 can (20 oz.) pineapple rings (drained, but reserve syrup)
2 pkgs. franks, cut into chunks
2 tbsp. cider vinegar
1 tbsp. soy sauce
1/3 c. catsup
1/3 c. brown sugar, firmly packed
1 can (31 oz.) pork and beans

Cut pineapple into chunks; reserve 3 rings for garnish. Saute green peppers, onions, pineapple chunks and wieners in butter. Simmer 5 minutes. Add pineapple syrup, vinegar, soy sauce, catsup and brown sugar. Heat until bubbly.

Pour pork and beans into baking dish, add pineapple mixture. Stir gently to blend. Place halved rings on top of casserole. Bake in moderate (350 degree) oven for 30 minutes. Serves 6.

NOTE: Can also be put into slow cooker at 350 degrees for 30 minutes. Serve.