1 1/2 lbs. boneless pork cut into 1 inch cubes
Flour, salt and pepper
2 tbsp. oil
1/2 c. barbecue sauce
1/4 c. each vinegar and water
1 green pepper, cut into strips
1 (10 oz.) jar apricot preserves
1 (20 oz.) can chunk pineapple, reserve the juice
1/2 of an 8 oz. can sliced water chestnuts

Coat meat with seasoned flour. Brown in hot oil in electric skillet. Add BBQ sauce, vinegar and water. Cover; simmer 1 hour. Add green pepper and apricot preserves during last 10 minutes. Just before serving add the pineapple and water chestnuts. Serve with rice. If sauce becomes too thick, thin with small amount of reserved pineapple juice.