8 ounces canned pineapple chunks in juice - undrained (unsweetened juice)
1 medium red bell pepper - cut into squares OR green bell pepper
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
2 cups cooked rice
In 3-1/2 to 4 quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce. Mix well.
Cover; cook on LOW setting for 6 to 8 hours. About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker.
Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice.
