Cut meat into strips, about 3 to 4 inches long and 1 inch wide.
Melt shortening in skillet; cook meat until lightly browned.
Drain pineapple and mix juice with water, vinegar, soy sauce, brown sugar and salt; pour over meat.
Cover and simmer 1 hour or until tender.
Combine cornstarch and 2 tablespoons water; add to meat and cook over low heat, stirring constantly, until thickened.
Add pineapple chunks, onion and green peppers.
Cover and simmer 10 to 15 minutes or until vegetables are tender.
Serve on rice.