Sweet and Sour Chicken or Pork

chicken breasts or boneless pork, cut into chunks
Krusteaz pancake mix
carrots, sliced on the diagonal into thin medallions
bell pepper, chunked or sliced
1 onion, chunked
1 can pineapple chunks, juice drained and saved
Sauce:
1/3 cup sugar
1/4 cup vinegar
2 Tbs cornstarch
1/4 cup soy sauce
reserved pineapple juice plus enough water to make 1 1/2 cups
1 tsp chicken bouillon
cooked white rice

Mix all sauce ingredients and set aside. To make batter, follow Krusteaz instructions for making waffle batter. Heat about 1-2 inches of oil in pan until heat waves move over surface. Add meat chunks to batter; mix to coat. Remove meat chunks from batter, letting extra drain off meat. Add to oil; enough to fill pan but so no pieces are touching. Fry both sides until golden brown. Drain on paper towels. Set aside. In saute pan, drizzle a little canola oil. Add onion, carrots, pepper. Saute until carrots are tender-crisp. Pour sauce over veggies; stir until thickened and bubbly. Add pineapple. Serve with sauce kept separate from meat, with rice. Can garnish with green onions.