1 lb. diagonally sliced carrots
1 med. green pepper, cut in 1 inch pieces
1 (8 oz.) can pineapple chunks in its own juice
1 can water chestnuts
1/3 c. brown sugar
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. vinegar
2 tbsp. soy sauce

Cook carrots covered in small amount of lightly salted water just until tender (about 15 minutes). Add green pepper, cover and cook 3 minutes more. Drain. Drain pineapple, reserving juice. Add water to juice to make 1/3 cup liquid. Combine sugar, cornstarch, salt, pineapple liquid, vinegar and soy sauce. Cook, stirring until bubbly. Stir in vegetables and pineapple chunks. Heat through and serve hot. Serves 6 to 8.