3 tbsp canola oil
11/2 pounds boneless pork, thinly sliced and cut into squares
1 medium onion, thinly sliced
1/2 cup Russian dressing
1 cup water
2 tbsp cornstarch
1 tsp vinegar
2 1/2 cups. pineapple chunks
1 medium green pepper, cut in 1″ squares
1/4 cup slivered almonds
1 1/2 cups instant rice

Heat canola oil in large non-stick skillet. Brown meat and onion, turning frequently. Combine Russian dressing, water, cornstarch and vinegar. Drain pineapple; mix juice with cornstarch mixture. Pour over meat for 2 minutes or until thickened. Cover; simmer for
30 minutes or until pork in tender. Add green pepper and pineapple chunks; cook for 2-3 minutes until green pepper is tender but still crisp. Stir in almond slivers. Prepare rice according to package directions. Serve hot meat mixture over rice. 6 servings.