Yield: 6 servings.

2 teaspoons cooking oil
1 pound boneless lean pork, cut into 1-inch cubes
1 teaspoon paprika
1/3 cup water
3 tablespoons brown sugar
2 tablespoons cornstarch
1 can (20 ounces) unsweetened pineapple chunks, juice drained and reserved
1/3 cup vinegar
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 green pepper, sliced
1 small onion, sliced
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice, optional

In a wok or skillet, heat oil over medium-high heat. Add pork; sprinkle with paprika. Brown pork on all sides. Reduce heat. Add water; cover and simmer for 20-25 minutes or until meat is tender. Meanwhile, in a medium bowl, combine brown sugar and cornstarch, Gradually add pineapple juice, vinegar, soy sauce and Worcestershire sauce; stir until smooth. Add to pork; increase heat to medium and cook, stirring constantly, until thick and bubbly. Cook and stir 2 minutes longer. Stir in pineapple, green pepper, onion and water chestnuts; cover and simmer for 5 minutes or until vegetables are crisp-tender. Serve over rice if desired.