1 lb. carrots, cut in slices
1 med. green pepper, cut in pieces (optional)
1 (8 oz.) pineapple chunks or crushed pineapple
1/3 c. brown sugar
1 tbsp. cornstarch
2 tsp. soy sauce
1 to 1 1/2 tbsp. vinegar

Cook carrots 20 minutes. Add pepper, cook 5 minutes more. Drain pineapple, make 1/3 cup liquid.

In saucepan put sugar, cornstarch. Stir in pineapple juice, vinegar and soy sauce. Cook until bubbly, slightly thickened. Add veggies and pineapple. Mix. Place in 6x12 inch Pyrex dish. Can be reheated.