Directions

1. Stir the picante sauce, vinegar, ginger root, pineapple juice and cornstarch in a medium bowl.
2. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and stir-fry until well browned. Remove the pork from the skillet.
3. Heat the remaining oil in the skillet. Add the cabbage and stir-fry until tender-crisp. Add the water and cook for 5 minutes, stirring occasionally. Remove the cabbage from the skillet and keep warm.
4. Add the picante sauce mixture to the skillet. Cook and stir over medium heat until the mixture boils and thickens. Stir in the pineapple chunks. Return the pork to the skillet and cook until the mixture is hot and bubbling. Serve the pork mixture over the cabbage.