Sweet & Sour Pork

It has been a long time since I made this dish but Rich remembered and requested it tonight! It is a lighter version than the restaurant selection.

16 oz. pineapple chunks (in own juice)
2 tablespoons oil
1 green pepper - cut in 1" squares
1 onion - cut in wedges
1 clove of minced garlic
1 pound of boneless pork - cubed
2 tablespoons cornstarch
1/2 cup corn starch
1/4 cup cider vinegar
3 tablespoons soy sauce
2 tablespoons ketchup
rice (cooked)

Drain pineapple reserving the syrup.
In a skillet or wok heat the oil over medium high.
Stir fry the pepper, onion, and garlic for 2 minutes. Remove from skillet.
Stir fry pork in two or three batched for 4 minutes per batch. Remove from skillet.
After the last batch, return pork and veggies to the skillet.
In a seperate bowl combine reserved pineapple juice, cornstarch, corn syrup, vineagr, soy sauce and ketchup then add to the skillet.along with pineapple chunks.
Stirring constantly, bring to a boil (over medium high) and boil for 1 minute.
Serve with cooked rice.