1 lb. carrots, sliced
1 med. green pepper, cut in long strips
1-8 oz. can pineapple, chunky
1/3 cup sugar
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. white vinegar
2 tbsp. soy sauce

Serves 6

From Carolyn's Kitchen

Cook carrots in salted water until tender, and add green peppers.
Cover and cook for 3 min. more.
Drain.
Then drain juice from pineapple into mesuring cup, and add enough water to the juice to make 1/3 cup liquid.
In a saucepan, combine sugar, cornstarch and salt.
Stir in pineapple liquid, vinegar and soy sauce.
Cook and stir until bubbly.
Stir in vegetables and pineapple.
Heat through.