2 (8 oz. each) cans pineapple chunks in own juice
2 tbsp. Mazola corn oil
1 green pepper, cut into 1 inch squares
1 onion, cut in thin wedges
1 clove garlic, minced
1 lb. boneless pork, cut in thin strips
2 tbsp. Argo starch
1/2 c. Karo syrup, light or dark
1/4 c. cider vinegar
3 tbsp. soy sauce
2 tbsp. ketchup

Drain pineapple; reserve juice. In large skillet heat corn oil over medium high heat. Add next 3 ingredients. Stir fry 2 minutes or until tender and crisp remove. Stir fry pork 1/2 at a time for 3 minutes. Return pork to skillet. In bowl stir together pineapple juice and remaining 5 ingredients. Stir into skillet. Add green peppers, mixture and pineapple, stirring constantly. Bring to a boil over medium high heat and boil 1 minute.