1 ½ lbs. pork shoulder, cut into ½-inch cubes

1 medium onion, sliced

1 can (8 oz.) pineapple chunks

¼ c. brown sugar

3 T. cornstarch

2 T. lemon juice

1 T. soy sauce

1 t. salt

1/8 t. pepper

1/8 ginger

1 small green pepper, cut into 1-inch pieces

1 pkg. (6 oz.) frozen pea pods

Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes.