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

Drain pineapple, reserve juice. In large skillet heat corn oil over medium heat. Add next 3 ingredients; stir fry 2 minutes or until tender-crisp. Remove. Stir fry pork, 1/2 at a time, 3 minutes. Return pork to skillet.

In bowl, stir together pineapple juice and remaining 5 ingredients. Stir into skillet, add green pepper mixture and pineapple, stirring constantly, bring to boil (1 minute) over medium heat. Serve over rice. Serves 4 to 6.