2 (8 oz.) cans pineapple chunks in own juice
2 tbsp. corn oil
1 green pepper, cut in 1 inch squares
1 onion, cut in thin wedges
1 clove garlic, minced
1 lb. boneless pork, cut in thin strips
2 tbsp. cornstarch
1/2 c. light or dark corn syrup
1/4 c. cider vinegar
3 tbsp. soy sauce
2 tbsp. ketchup

Drain pineapple; reserve juice. In large skillet heat corn oil over medium-high heat. Add next 3 ingredients; stir-fry 2 minutes or until tender crisp. Remove. Stir-fry pork 1/2 at a time for 3 minutes, return pork to skillet.

In bowl, stir together pineapple juice and remaining 5 ingredients. Stir into skillet. Add green pepper mixture and pineapple. Stirring constantly, bring to boil over medium heat and boil 1 minute. If desired, serve over rice. Serves 4 to 6.

Kenyon