1 (20 oz.) can pineapple tidbits
1 lb. pork shoulder, cubed
2 tbsp. vegetable oil
1 c. sliced carrots
1/2 c. sliced green onions
1/2 c. chunked green bell pepper
1/4 c. plum jam
2 tbsp. red wine vinegar
2 tbsp. soy sauce
1 tbsp. cornstarch
1/2 tsp. ginger, ground

Drain pineapple, reserving juice. Brown pork in oil. Cover; simmer 20 minutes. Remove. Saute vegetables. Remove. Blend jam, reserved juice, vinegar, and soy sauce. Stir a little sauce into cornstarch and ginger. Add to skillet. Cook until mixture thickens. Stir in pork, vegetables, and pineapple. Heat thoroughly. Serves 4. Sometimes I add more vegetables and leave out the pork.