1 can (20 ounces) unsweetened pineapple chunks, undrained
1 medium green pepper, cut into chunks
3 green onions, sliced
3 tablespoons white vinegar
3 tablespoons water
3 tablespoons brown sugar
2 tablespoons cornstarch
Hot cooked rice
In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into four patties.
In a large skillet, over medium heat, brown patties 4-5 minutes on each side or until a thermometer reads 160°; drain. Add the pineapple, juice, green pepper and onions; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
In a small bowl, combine the vinegar, water, brown sugar and cornstarch. Add to pineapple mixture. Bring to a boil; cook and stir for 2 minutes. Serve with rice.