1 20 oz. can Pineapple Chunks, in juice, undrained
1 medium Green Bell Pepper, seeded and cut into 1-inch pieces
1 small Onion, thinly sliced
2 tbsp. Cornstarch
Instructions
Trim fat from pork; cut into half-inch pieces. Coat a large non-stick skillet with cooking spray; place over medium-high heat until host. Add pork; cook 10 minutes until browned, stirring frequently. Remove pork from skillet, and drain.
Return pork to skillet, add tomato sauce, vinegar, brown sugar, soy sauce, garlic powder, and black pepper, bring to boil. Cover, reduce heat, and simmer 15 minutes until pork is tender.
Drain pineapple, reserving juice; add enough water to juice to equal 1 cup. Set aside. Add pineapple, green pepper, and onion to skillet ;cover and simmer 5 to 7 minutes, or until vegetables are crisp-tender.
Combine cornstarch and pineapple juice mixture, stir into pork mixture. Cook, stirring constantly, until thickened and bubbly.