Saute meat in hot fat until brown on all sides; add salt, bouillon and onion.
Add green pepper and pineapple; continue cooking over low heat.
Combine pineapple juice, mixed with enough water to equal 1 cup, cream of tartar, soy sauce and vinegar; cook over low heat until mixture thickens.
Sweeten to taste.
Add to meat mixture.
Cook over low heat until meat is tender, about 30 minutes.
Serve with rice.