Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      Ounce can     pineapple chunks in juice
     1/3  cup           sugar
     1/4  cup           vinegar
   2      Tablespoon    cornstarch
   2      Tablespoon    soy sauce
   1      Teaspoon      instant chicken bouillon granules
   1                    beaten egg
     1/4  cup           cornstarch
     1/4  cup           all-purpose flour
     1/8  Teaspoon      ground red or black pepper
   1      pound         boneless pork -- cut in 3/4" cubes
                        shortening or cooking oil for deep frying
   1      Tablespoon    cooking oil
   2      medium        carrots -- thinly bias sliced
   2      cloves        garlic -- minced
   1      large         green or sweet red pepper -- cut in 1/2" pieces
   2      cup           hot cooked rice

Preparation:

For sauce, drain pineapple, reserving juice. Add water to reserved juice to equal 1 1/2 cups. Stir in sugar, vinegar, the 2 tbsp cornstarch, the soy sauce, and bouillon granules; set aside. For batter, in a bowl combine egg, the 1/4 cup cornstarch, the flour, water and pepper. Stir till smooth. Dip pork cubes into batter. Fry one-third at a time in the hot shortening or oil (365 degrees) for 4-5 minutes or till pork is no longer pink and batter is golden. Drain on paper towels. Preheat a wok or large skillet over high heat; add the 1 tbsp oil. (Add more oil as necessary during cooking). Stir-fry carrots and garlic in hot oil for 1 minute. Add sweet pepper; stir-fry for 1-2 minutes or till crisp-tender. Push from center of wok. Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Stir together all ingredients to coat with sauce; heat through. Serve over rice.