2 med. carrots, sliced into 1" pieces
1 (8 oz.) can pineapple slices (juice packed)
1/4 c. red wine vinegar
1 tbsp. soy sauce
1 clove garlic, minced
12 oz. lean boneless pork, cut into 1" pieces
1 green pepper, cut into 1" pieces
1 sm. red pepper, cut into 1" pieces
1 tbsp. cooking oil
1 1/2 tsp. cornstarch

In saucepan cook carrots, covered, in a small amount of boiling water for 8 minutes. Drain well. Drain pineapple reserving juice. Cut pineapple slices in quarters; set aside. For sauce in a saucepan combine reserved juice, vinegar, soy sauce, cornstarch, sugar, garlic. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes. Place in broiler and bake until brown. Cook and brown meat first in skillet. Serve over rice.