2 cans (8 oz. each) pineapple chunks in own juice
2 tbsp. corn oil
1 green pepper, cut in 1 inch squares
1 onion, cut in wedges
1 clove garlic, minced
1 lb. boneless pork, cut in thin strips
2 tbsp. cornstarch
1/2 c. light or dark 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 or until tender crisp. Remove. Stir fry pork, 1/2 at a time, 3 minutes. Return pork to skillet.