1 pound leftover roast pork loin (approximate)
1 can pineapple chunks in juice
3/4 cup water
1/4 cup vinegar
1 tablespoon low-sodium soy sauce
1/4 cup brown sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons water
1/2 cup thinly sliced onion
1 green pepper, cut into strips

Cut pork slices into strips or chunks. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar and salt. Put pork in a skillet, and add the liquids. Simmer to heat through. In a small bowl, combine cornstarch and 2 tbsp water; stir until smooth. Add this to the pork mixture. Cook until thickened. Add pineapple, onion and pepper. Cover and simmer another 10 minutes. Serve over brown rice.

Nutrition Information (rice not included): 233 calories, 5 g fat, 465 mg sodium, 27 g carbohydrates, 1 g fiber, 21 g protein