Sweet and Sour Pork

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup ketchup
2 tsp soy sauce
1 lb boneless pork loin, cut into 1-inch cubes (could use chicken)
1 Tbsp canola oil
1 medium onion, cut into chunks
2 medium carrots, sliced
1 medium green pepper, cut into 1-inch pieces
1/2 tsp minced garlic
1/4 tsp ground ginger
1 can (8 oz) pineapple chunks, drained
Hot cooked rice

In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigeratoe for 30 minutes. Set remaining marinade aside.

Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carriots, green pepper, garlic and ginger; saute until pork is no longer pink. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice.

*Notes*- I didn't follow this recipe exactly because I used leftover cooked pork. I only made about half the sauce, since I didn't need it to marinate the pork, and I just shredded the pork and added it in at the end with the sauce. I think it was even better this way...I may always use my pork leftovers like this.