2 cans (8 oz.) pineapple chunks
2 tbsp. corn oil
1 green pepper, cut into squares
1 onion, cut into wedges
1 clove garlic, minced
1 lb. boneless pork, cut in thin strips
2 tbsp. cornstarch
1/2 c. corn syrup
1/4 c. cider vinegar
3 tbsp. soy sauce
2 tbsp. ketchup

Drain pineapple, reserve juice. In large skillet heat corn oil over medium-high heat. Add next 3 ingredients; stir fry 2 minutes. Remove. Stir fry pork 1/2 at a time, 3 minutes. Return pork to skillet.

In bowl stir together pineapple juice and remaining 5 ingredients. Stir into skillet. Add green pepper mixture and pineapple. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Serve over rice. Serves 4 to 6.