Directions

1. In large nonstick skillet sauté onion in butter until translucent, about 3-4 minutes. Stir in curry and blend thoroughly. Add pork cubes and cook, stirring, for 4 minutes, until lightly browned. In small bowl stir together cornstarch and 1/4 cup pineapple juice; set aside. Stir pineapple chunks and remaining 3/4 cup juice into pork mixture; bring to a boil and stir in cornstarch mixture. Cook and stir for about 2 minutes, until thickened. Stir in banana just before serving.