1 1/2 lb. lean pork shoulder, cut in strips
1 (No. 2) can pineapple chunks
1/4 c. brown sugar
2 tbsp. cornstarch
2 to 3 tbsp. soy sauce
1/4 c. vinegar
1/2 tsp. salt
1/4 c. chopped onion
1 small green pepper, cut in strips

Brown pork. Add 1/2 cup water; cover and simmer until tender. Add more water if necessary. Drain pineapple, reserve syrup. Combine sugar and cornstarch, add pineapple juice, vinegar, soy sauce and salt. Add to pork; cook and stir until gravy thickens. Add pineapple, green pepper and onion; cook about 10 minutes. Serve over rice.

Makes 7 servings.