1 (20 oz.) can pineapple chunks
1 1/2 lb. boneless pork shoulder, cut into 2 inch strips
3 tbsp. vegetable oil
1/2 c. water
1/4 c. packed light brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/4 c. cider vinegar
2 tbsp. soy sauce
1 sm. green pepper, cut into strips
1 sm. onion, thinly sliced
Hot cooked rice

Drain pineapple, reserve juice; set both aside.

Brown pork in oil in large skillet. Stir in water. Cover and simmer 1 hour or until tender.

Combine sugar, cornstarch and salt in medium bowl; stir in reserved pineapple juice, vinegar and soy sauce. Add to pork and cook, stirring constantly, until smooth and thickened. Add pineapple, green pepper and onion; toss lightly and cook 2-3 minutes. Yields 4-6 servings.