1 tbsp. light vegetable oil
1/2 tsp. salt
1 sm. clove garlic
1 (16 oz.) can juice pack pineapple chunks
1 lg. green pepper
2 tbsp. cornstarch
1 tsp. soy sauce
1/2 c. vinegar
8 pkgs. of Equal
1 c. water

In skillet heat oil, salt and garlic. Cook over low heat 10 minutes. Remove garlic. Add juice from pineapple and chopped green pepper. Simmer 10 minutes until peppers are tender. Blend remaining ingredients together before adding to skillet. Stir constantly until sauce is thick and clear. Add pineapple chunks just before serving. Pour over baked ribs. Also great over grilled boneless, skinless chicken breasts or meatballs made with turkey burger.