1 20 oz. can crushed pineapple
1 pound pork shoulder, cubed
2 tbsp. vegetable oil
1 c. sliced carrots
1/2 c. sliced green onion
1/2 c. chunked green bell pepper
1/4 c. plum jam
2 tbsp. red wine vinegar
2 tbsp. soy sauce
1 tbsp cornstarch
1/2 tsp ground ginger

Mix thoroughly.

Bake at 350°F for 1 1/4 to 1 1/2 hours, in glass bread pan coated with cooking spray.