1 lg. can 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 can water chestnuts (optional)
1 lb. boneless pork chops, cut in thin strips
2 tbsp. cornstarch
1/2 or 3/4 c. corn syrup
1/4 c. cider vinegar
3 tbsp. soy sauce
2 tbsp. catsup

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

In bowl, stir together pineapple juice and remaining ingredients. Stir in skillet. Add green pepper mixture and pineapple. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Serve over rice. I have made this recipe with chicken instead of pork and it was just as good.