Ingredients:

• 1-1/2 lb (750 g) boneless Ontario pork shoulder, cut into strips or cubes
• 3/4 cup (175 mL) BBQ sauce, bottled
• 1-14 oz ( 398 mL) can pineapple chunks (retain syrup/juice from can)
• 1/4 cup (60 mL) white vinegar
• 1 Tbsp (15 mL) cornstarch
• 1 green pepper, cut into strips

Cooking Instructions:

1. In a non-stick skillet, brown pork over medium-high heat. 
2. When pork reaches 145F internal temperature, stir in BBQ sauce, 1/2 cup (125 mL) juice/syrup from the canned pineapple, vinegar, cornstarch, and green pepper. Simmer for about 30 minutes. 
3. Add pineapple chunks and simmer for 5 more minutes. 
4. Serve with rice.