1 (20 oz.) can pineapple, crushed or sliced
1 lb. pork shoulder, cubed
2 tbsp. oil
1 c. sliced carrots
1/2 c. sliced green onions
1/2 c. chunked green bell peppers
1/4 c. plum jam
2 tbsp. soy sauce
1/2 tsp. ground ginger
1 tbsp. cornstarch
2 tbsp. red wine vinegar

Drain pineapple, reserving juice; brown pork in oil. Cover; simmer 20 minutes. Remove from heat. Saute vegetables; remove. Blend jam, juice, vinegar, and soy sauce. Stir a little sauce into cornstarch and ginger. Add to skillet. Cook until thickens. Stir in pork and vegetables and pineapple. Serves 4.