2 (8 oz.) cans pineapple packed in juice
2 tbsp. corn oil
1 green pepper, cut in 1 inch squares
1 onion, cut in thin wedges
1 lb. boneless pork, cut in thin strips
2 tbsp. cornstarch
1/2 c. Karo syrup
1/4 c. cider vinegar
3 tbsp. soy sauce

Drain pineapple, reserve juice. In wok or large skillet, heat oil over medium-high heat. Stir-fry next three ingredients 2 minutes until tender-crisp. Remove from wok. Stir-fry pork, 1/2 at a time for 3 minutes. Return pork to wok. Combine pineapple juice and remaining ingredients in bowl, stir into wok. Return green pepper mixture and pineapple to wok. Bring to boil and boil 1 minute. Serve over rice.