Pineapple Pork

2 pounds boneless pork loin, cut into bite sized pieces

1/2 cup honey barbecue sauce

1 can (20 oz) pineapple chunks in juice, undrained

3 Tbsp cornstarch

2 green bell peppers, coarsely chopped

2 red bell peppers, coarsely chopped

6 cups hot cooked minute white rice

Place pork in slow cooker.  Add BBQ sauce; mix well.  Drain pineapple, reserving 1/4 cup of the juice.  Add reserved juice to cornstarch; stir until well blended.  Pour over pork mixture; stir until well blended.  Top with pineapple chunks and peppers; cover with lid.  Cook on high 5 hours or until pork is tender and cooked through.  Serve over rice. 

Serves 8