1 can (14 ounces) pineapple tidbits
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup cider vinegar
1 tablespoon soy sauce
1/2 cup chopped green pepper
1/2 pound ground pork
2 cups finely shredded cabbage
3/4 cup finely chopped fresh bean sprouts
1 small onion, finely chopped
2 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 packages (12 ounces each) wonton wrappers
Oil for frying
1. Drain pineapple, reserving juice. Set pineapple aside.
2. In a saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm.
3. In a bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of each wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal.
4. In an electric skillet, heat 1 inch of oil to 375 degrees F. Fry wontons for 2 1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce.