1 1/2 lbs. lean pork shoulder, cut into chunks
1 to 2 lb. cans chunk pineapple
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
2 to 3 tbsp. soy sauce
1/2 tsp. salt
1/4 c. sm. onion, thinly sliced
1 sm. green pepper, cut into strips

Brown pork, add 1/2 cup water; cover and simmer 1 hour. Drain pineapple, reserving syrup. Combine sugar and cornstarch; add pineapple syrup, vinegar, soy sauce and salt. Add to pork; cook and stir until thick. Add pineapple, green pepper and onion. Cook 2 to 3 minutes. Serve over hot fluffy rice and pass the soy sauce. Serves 6 people.