8 oz. pineapple chunks, drained (reserve juice)
1/4 c. packed brown sugar
1/4 c. cider vinegar
2 tbsp. cornstarch
1 tbsp. soy sauce
2 carrots, thinly sliced
1 lg. green pepper, cut into 1 inch pieces
4 lamb rib chops, about 1 1/2 inches thick

1. Mix pineapple juice, brown sugar, vinegar, cornstarch and soy sauce in 4 cup measure. Stir in carrots, green pepper and pineapple. Microwave at High (100%) until thickened, 3-7 minutes, stirring after half the cooking time. Set aside.

2. Preheat 10 inch browning dish at High (100%) 5 minutes. Place lamb chops on browning dish. Microwave on High 1 minute. Turn chops over. Microwave at High 1 minute. Pour sauce over lamb chops; cover.

3. Microwave at Medium-High (70%) until lamb chops are desired doneness, 13 to 23 minutes. Rearrange lamb chops and stir sauce after half the cooking time. Serve with rice. Serves 4.