1 - No. 303 can pineapple chunks (save juice)
1/2 c. firmly packed brown sugar
1/2 c. catsup
4 tbsp. vinegar
1 green pepper, sliced
1 c. carrot, sliced
2 lbs. meat
Cornstarch

Drain pineapple; reserve juice. Mix 1 cup of juice (if not enough juice, add water to make 1 cup) and sugar, catsup, vinegar together in saucepan. Heat to a boil. Mix cornstarch with the rest of the juice or water. Add to boiling mixture. Keep warm. Flour meat and brown in 2 tablespoons; add carrots, pepper. Cook for 5 minutes. Pour sauce over meat and simmer 1/2 hour or until vegetables are the desired doneness. Serve with fried or steamed rice. Serves 4.