1 (1 lb. 4 oz.) can unsweetened pineapple chunks and juice
3 tbsp. wine vinegar
1 tbsp. tamari soy sauce
1/2 tsp. salt
1/8 tsp. cayenne pepper
2 med. green pepper
1 tbsp. cornstarch
2 tbsp. cold water
1/2 tsp. dry mustard

In a medium saucepan, combine unsweetened pineapple juice, wine vinegar, soy sauce, dry mustard, salt and cayenne pepper. Mix together and cook.

Meanwhile, wash green peppers. Remove stem, seeds and pulp. Cut into strips.

Combine cornstarch with cold water in a small bowl. Stir into liquid in saucepan. Stir until thickened and bubbly. Add green peppers and pineapple and cook 20 minutes.