1 lb. carrots, sliced
1 (8 oz.) can pineapple chunks in their own juice
1 tbsp. cornstarch
2 tbsp. vinegar
1 med. green pepper, seeded & cut in little squares
1/3 c. sugar
1/2 tsp. salt
2 tbsp. soy sauce
1 can sliced water chestnuts, drained

In saucepan, cook carrots, covered in small amount of lightly 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 juice to make 1/3 cup liquid. In saucepan, combine sugar, cornstarch and salt; stir in pineapple liquid, vinegar and soy sauce. Cook and stir until bubbly. Stir in vegetables and pineapple; heat through. Add water chestnuts. Serves 6 to 8. Flavor improves if prepared and refrigerated 24 hours before serving.