1 lb. boneless pork, cut in strips
1 tbsp. oil
1 tbsp. cornstarch
1 (8 oz.) can pineapple chunks
1/4 c. vinegar
1/4 c. brown sugar
1 tbsp. soy sauce
1 lg. tomato, cut in chunks
1 green pepper, cut in strips

Brown meat lightly in oil in large skillet. Remove and set aside. Mix cornstarch with juice from pineapple; add to skillet. Add vinegar, brown sugar and soy sauce. Stir over low heat until sauce is clear and thickened. Add pineapple and pork. Bring to boil and simmer 5 minutes. Add tomatoes and green peppers, cook 1 to 2 minutes more. Just enough to heat through and heighten color. You want to keep the bright color and crispness of vegetables. Serve over hot cooked rice. Makes 4 servings.