2 lbs. Kielbasa, cut in 2 inch diagonal strips
2 tbsp. hot shortening
1 chicken bouillon cube
1 (No. 2) can chunk pineapples
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
1 med. green pepper, cut in strips
1/4 c. thinly sliced onion
1 tbsp. soy sauce (optional)
Hot rice

Brown Kielbasa slowly in hot shortening. Add 1 cup water, bouillon cube, and 1/4 teaspoon salt; mix well. Cover and simmer until tender, about 1 hour. Meanwhile, drain pineapple, reserving syrup. Combine brown sugar and cornstarch; add reserved pineapple syrup (juice), vinegar, soy sauce, and 1/2 teaspoon salt. Cook and stir over medium high heat until thickened and bubbly.

Remove from heat. Add sauce to pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat 2 to 3 minutes or until vegetables are tender- crisp. Serve over rice. Makes 6 servings.