1 pound carrots, peeled and sliced
1 bell pepper, cut in 1 inch strips
1/3 cup sugar
1 T. cornstarch
1/2 tsp. salt
1 (16 oz.) can unsweetened pineapple chunks (reserve 1/2 cup juice)
2 T. cider vinegar
2 tsp. soy sauce

In a large saucepan, cover carrots with water and cook over medium heat for 15 minutes. Add the bell pepper and cook, covered, for 3 minutes. In another saucepan, combine the sugar, cornstarch and salt. Stir in the reserved pineapple juice, vinegar and soy sauce and cook until bubbly. Sir in the carrots and pineapple. Heat the mixture thoroughly and serve.

Yield: 6 servings
Calories: 130
Fat: 0g
Fiber: 3g