2 (8 1/4 oz.) cans pineapple chunks
1 lb. boneless pork shoulder, cut into 1/2 inch strips
2 tbsp. butter
1 med. onion, sliced
1 c. Barbecue sauce
1 med. green pepper, cut into strips
Hot cooked rice

Drain pineapple, reserving 1/2 cup liquid. In large skillet, brown pork in butter over medium high heat 10 minutes. Add onion; cook until tender. Add pineapple, reserved liquid, barbecue sauce and green pepper; simmer 20 minutes or until pork is tender. Serve over rice. (4 servings.)