1 1/2 lbs. lean pork or chicken, cut into strips
1 chicken bouillon cube
1 (20 oz.) can pineapple chunks
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
1 tbsp. soy sauce
1 med. green pepper, cut into strips
1/4 c. thinly sliced onion

Brown pork or beef slowly in hot shortening (chicken may be stewed and meat pieces added with pineapple, green pepper, and onion). Add 1 cup water and bouillon cube; mix well. Cover and simmer until tender, about 1 hour.

Meanwhile, drain pineapple, reserving syrup. Combine brown sugar and cornstarch; add reserved pineapple syrup, vinegar, and soy sauce. Cook and stir over medium high heat until thick and bubbly. Remove from heat. Add sauce to meat; mix well. Stir in pineapple, green pepper, and onion. Cook over low heat 2-3 minutes or until vegetables are tender-crisp. Serve over rice. Makes 6 servings. (May be kept warm in crock pot.)