1 lb. carrots, cut in diagonal slices
1 (8 oz.) can pineapple chunks in own juice
1/2 tsp. salt
2 tbsp. soy sauce
1 medium green pepper, seeded and cut in inch sqs.
1/3 c. sugar
1 tbsp. cornstarch
2 tbsp. vinegar

Cook carrots, covered, in small amount of salted water until just tender, about 15 minutes. Add green pepper; cover and cook 3 minutes more. Drain. Drain pineapple, reserving juice. Add water to make 1/3 cup liquid. In a saucepan, combine sugar, cornstarch, and salt. Stir in pineapple juice, vinegar, and soy. Cook and stir until bubbly and thickens. Stir in vegetables and pineapple and heat through. Serves 6.