2 lb. pork shoulder
1 can (13 oz.) pineapple chunks (reserve 1/3 c. juice)
3 tbsp. cooking oil
1/2 c. honey
1/3 c. vinegar
1/4 c. ketchup
2 tsp. Soy sauce
2 tbsp. cornstarch
1/4 c. cold water
1 med. green pepper, cut into thin strips
1 pkg. (10 oz.) frozen Hawaiian style vegetables
4 c. cooked rice

Slice pork, into thin slices about 2 inches long and 1/2 inch wide. Drain pineapple, reserving 1/3 cup juice. In large saucepan, or Dutch oven, cook pork in hot oil about 5 minutes or until crisp on all sides. Remove from saucepan; keep warm. Thoroughly mix honey, reserved pineapple juice, vinegar, ketchup and Soy sauce in the saucepan. Bring to boiling. Mix cornstarch and cold water. Add to boiling, mix cornstarch and cold water. Add to boiling mixture. Stirring constantly, until thickened and bubbly. Add cooked pork, drained pineapple, green pepper, and frozen vegetables. Cover and simmer 10 to 15 minutes or until vegetables are tender. Serve over hot cooked rice. Makes 4-6 servings.