Instructions: Cook first 3 ingredients in a large nonstick skillet 5 minutes or until tender, stirring often. Drain and set aside. Drain pineapple, reserving juice.

Pour juice into skillet; set pineapple chunks aside. Add carrots and next 3 ingredients to juice; bring to a boil.

Cover, reduce heat, and simmer 10 to 15 minutes or until carrots are tender.

Stir in mushroom mixture, pineapple chunks, water chestnuts, and remaining ingredients; cook over medium-high heat until thoroughly heated. 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.