Drain pineapple, reserving the juice set pineapple aside. Add enough water to juice to equal 3/4 cup. Add cornstarch, soy sauce, honey, bouillon, garlic and pepper set aside. Heat oil in a large skillet cook and stir pork and green pepper for 6-8 minutes or until pork is no longer pink and green pepper is crisp-tender. Stir pineapple juice mixture into skillet with pineapple. Cook until thickened and bubbly. Serve over rice.
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