|Canned pineapple chunks||20 Ounce (1 Can)|
|Boneless pork||1 1⁄2 Pound (Trimmed Of Fat And Cut Into 1 Inch Cubes)|
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Green pepper||1 Large, cut into 1inch pieces|
|Hot cooked rice||1 Cup (16 tbs)|
Drain pineapple, reserving juice.
Cook pork in hot oil in a large skillet until browned.
Add onion, and cook until tender.
Combine sugar, cornstarch, and salt in a small bowl.
Gradually add water, stirring until smooth.
Stir in pineapple juice, vinegar, catsup, and soy sauce.
Add to pork, stirring constantly; cook over medium heat until sauce thickens.
Cover, reduce heat, and simmer 45 minutes or until meat is tender.
Stir in the pineapple and green pepper; cover and cook 3 minutes.