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1 lb. chicken or pork
1 Tbsp. vegetable oil
1 medium onion
1 clove garlic, pressed
2 carrots, sliced
1 medium green bell pepper,
seeded and cut up in chunks
2 (8 oz.) cans Dole chunk
pineapple, undrained
1/4 c. white vinegar
3 Tbsp. brown sugar
3 Tbsp. catsup
3 Tbsp. soy sauce
1 Tbsp. cornstarch
1 tsp. ground ginger

Cut chicken or pork in 1/2-inch pieces. Brown in oil.
Reduce heat to low. Add onion and garlic. Cover and cook 10
minutes. Add carrots and green pepper. Combine remaining
ingredients. Stir into skillet. Cover, simmer 10 minutes
longer. Serve with rice. Makes 4 servings.

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