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Place paprika in a resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a nonstick skillet, brown pork in oil in batches over med-high heat. Transfer to a 3 qt. slow cooker. Drain pineapple, reserving juices; refrigerate the pineapple. Add the juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce to slow cooker; mix well. Cover and cook on low 6-8 hours or until meat is tender. Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened. Serve over rice if desired.
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