20 oz. can pineapple chunks
1/2 cube (4 tbsp.) butter
1 onion, sliced in rings
1 green pepper, cut in strips
2 beef bouillon cubes dissolved in 1/2 c. hot water
2 tbsp. brown sugar
2 tbsp. cornstarch
2 tbsp. vinegar
2 tbsp. soy sauce
Salt & pepper
1 pkg. wieners

Drain pineapple and reserve juice. In skillet melt butter and add onion and pepper. Cover and cook for 5 minutes on low heat. Mix remaining ingredients (except wieners) with reserved juice and pour sauce mixture over vegetables in skillet. Cook and stir until it thickens. Add wieners, that are cut diagonally in chunks. Add pineapple chunks and heat through. Serve over hot rice. Serves 4-6.