Partially freeze pork. Cut across the grain into thin 3x2 inch strips. Set aside.

Preheat a large skillet over high heat. Add oil. Stir-fry green pepper and onion in hot oil for 2-3 minutes or until crisp tender. Remove from skillet.

Add more oil to skillet if needed. Place 1/2 the pork in the skillet. Stir-fry until brown. Remove pork and cook the remaining pork.

Once all the pork is cooked, return first batch of pork to the skillet and keep warm.

Drain the pineapple while saving the juice. In a small saucepan combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil and cook for 1 minute or thick. Stir constantly.

Now rerun the green pepper and onion to the skillet. Stir in pineapple and thickened mixture. Cook and stir until heated thoroughly. Serve with rice.

  • 1.0lb Boneless pork loin
  • 1.0Tbsp Vegetable oil
  • 1.0 Green pepper, cut into 1" pieces
  • 1.0 Onion, cut into thin wedges
  • 15.0oz Can pineapple chunks in juice
  • 0.0c Brown sugar, firmly packed
  • 0.0c White wine vinegar
  • 2.0Tbsp Cornstarch
  • 2.0Tbsp Soy sauce