1 lb. sliced carrots
1 medium green pepper, cubed
1 (8 oz.) chunk pineapple
1/3 c. sugar
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. vinegar
2 tsp. soy sauce

Cook carrots 15 minutes, then add green pepper and cook 3 minutes longer. Drain. Drain pineapple, reserving liquid to make 1/3 cup and pour into saucepan. In saucepan, combine rest of ingredients and cook until bubbly. Pour over carrots and pineapple and heat through.

Serves 6.