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

Drain pineapple; reserve juice. In a large skillet, heat corn oil over medium high heat. Add green pepper, onion and garlic; stir fry for 2 minutes or until crisp tender. Remove from skillet. Stir fry 1/2 of the pork at a time for 3 minutes. Return all the pork to the skillet.

;In a bowl, stir together the pineapple juice, cornstarch, corn syrup, vinegar, soy sauce and ketchup. Stir this mixture into skillet with pork; add green pepper mixture and pineapple, stirring constantly. Bring to a boil over medium heat; boil 1 minute. Serve over rice.