Ingredients

2 Tbsp. packed brown sugar
2 Tbsp. cornstarch
1 can (8 oz.) pineapple chunks (juice pack), drained (reserve juice)
1/4 C. teriyaki sauce
3 Tbsp. cider vinegar
1 1/2 tsp. catsup
1 lb. boneless pork shoulder, cut into 3/4″ cubes
2 med. green peppers, cut into 3/4″ chunks

Cooking Instructions

1. Mix brown sugar and cornstarch in 2 quart casserole. Blend in pineapple juice, teriyaki sauce, vinegar and catsup. Stir in pork and pepper. 2. Cover. Microwave at high (100%) 5 minutes. Stir in pineapple chunks. Cover. Microwave at medium (50%) until pork is cooked and sauce is thickened, 12-15 minutes, stirring once. Serve over rice, if desired. Makes 4 servings.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)