Instructions: In saucepan, cook carrots, covered, in small amount of lightly salted water until just tender, about 15 minutes. Add green pepper and cook 3 minutes more.

Drain. Drain pineapple, reserving juice; add water to make 1/3 cup liquid. In saucepan, combine sugar, cornstarch and salt; stir in pineapple liquid, vinegar and soy. Cook and stir until bubbly, stir in vegetables and pineapple. Heat through.

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