1 lb. carrots, peeled and sliced
1 small green bell pepper, cut in 1 inch squares
1 small red bell pepper, cut in 1 inch squares
1 (8 oz.) can chunk pineapple, drained (reserve juice)
1/3 c. sugar
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. vinegar
2 tsp. soy sauce

Cook the carrots in a small amount of lightly salted water for 15 to 20 minutes or until fork tender. Add peppers and continue cooking for 3 minutes, covered. Add enough water to the pineapple juice to make 1/3 cup. In a medium saucepan combine the pineapple juice, sugar, cornstarch, salt, vinegar and soy sauce. Heat just until bubbly, stirring constantly. Add carrots, peppers, and pineapple. Serve warm.