1 lb. carrots, peeled and cut in chunks
1 med. green pepper, cut in slices
1 (8 oz.) can chunky pineapple
1/2 c. sugar
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. vinegar
2 tbsp. soy sauce

Cook carrots and add green pepper slices the last 5 minutes of cooking. Add enough water to pineapple juice to make 1/2 cup. Combine sugar, cornstarch, salt, vinegar, soy sauce, and pineapple juice; cook until thickened.

Pour over carrots, then add pineapple; stir well. This is good served hot or cold.