1 No. 2 can pineapple chunks in own juice (2 1/2 cups)
1/4 cup brown sugar
2 tbl. cornstarch
1/4 cup vinegar
1 tbl. soy sauce
1/2 tsp. salt (optional, and not really necessary)
3/4 cup green or red pepper strips
1/4 cup thinly sliced onion
Brown pork slowly in a bit of olive oil. Add 1/4 cup water; cover, simmer until tender, about an hour, adding water as needed.
Drain pineapple, reserving juice. Combine brown sugar and cornstarch; add pineapple juice, vinegar, soy sauce. Pour over hot, cooked pork; cook and stir over low heat till thick, add peppers and onions. Cook for an additional 2 or 3 minutes.
Serve with steamed rice. Serves 6.