Ingredients

2 pounds boneless pork loin
1 tablespoon oil
1 1/2 cups water
2 cups (or a 20-ounce can) pineapple chunks
1/2 cup brown sugar
4 tablespoons cornstarch
1/3 cup vinegar
3 tablespoon soy sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 carrot, chopped
1/2 cup green pepper, chopped
3 green onions, sliced

Cut pork in 1-inch cubes. Heat oil in large skillet. Add pork and stir-fry on medium high 5-6 minutes, stirring constantly, until pork is no longer pink. Add water and bring to boil. Lower heat to medium-low, cover and simmer 1 hour.
Drain pineapple, reserving syrup. Combine sugar and cornstarch. Stir in pineapple syrup, vinegar, soy sauce, salt and pepper. Add to pork and stir until sauce thickens and boils. Add pineapple and vegetables and cook 3-4 minutes. Serve over hot, cooked rice.

Rice:
4 cups water
2 cups long-grain rice

Pour water in 4-quart microwave-safe dish. Stir in rice. Microwave on high 17 minutes. Let sit for 5 minutes. Fluff with a fork.

Directions

Editor's note: In the Deseret News test kitchen, we cut the simmering time on the pork to 15 minutes and found it was still very tender. We also asked the grocery store butcher to cube the pork loin to save additional prep time.