1 (20 oz.) can chunk pineapple
1/2 lb. pork roast or steak cut into strips
2 cloves garlic, minced
1 yellow onion, cut into wedges
1 tsp. ground ginger
1 tbsp. vegetable oil
2 tbsp. soy sauce
2 tsp. cornstarch
1 sm. bunch broccoli, cut in flowerettes

Drain pineapple - reserve 1/2 cup juice. In large skillet or wok stir fry pork with garlic, onion and ginger in hot oil. Mix reserved juice, soy sauce and cornstarch. Stir into pork mixture. Top with pineapple and broccoli. Cover, cook 5 minutes until vegetables are tender crisp. Remove from heat. Mix together. Serve with white rice.