2 (8 oz.) cans unsweetened pineapple chunks
2 tbsp. Mazola corn oil
1 green pepper, cut in 1" squares
1 onion, cut in thin wedges
2 tbsp. cornstarch
1 clove garlic
1/2 c. Karo syrup (light or dark)
1/4 c. cider vinegar
3 tbsp. soy sauce
2 tbsp. ketchup

Drain pineapple (reserve juice). Heat corn oil and stir fry pork 1/2 at a time for 3 minutes. Return pork to skillet. Add green pepper and pineapple, stirring constantly, bring to a boil over medium heat and boil one minute. Serve over rice.