1 cup sliced carrots

1 large green pepper, seeded and cut into bite-sized pieces

1 onion, sliced

2 cloves garlic, crushed

1 teaspoon grated ginger

1 cup water, divided

4 cups broccoli

6 green onions, trimmed and cut into 1-inch lengths

1 cup unsweetened pineapple juice

¼ cup rice vinegar

2 tablespoons soy sauce

⅓ cup brown sugar

2 tablespoons cornstarch

1 cup fresh pineapple chunks

• Place the carrots, onion, green pepper, garlic, and ginger in a large saucepan with ½ cup of the water. Bring the water to a boil and let cook for 5 minutes, stirring frequently.

• Add the broccoli, green onions, and the remaining ½ cup of water. Bring the water to a boil; reduce the heat, cover, and let simmer for 5 minutes.

• Meanwhile, in a small bowl, thoroughly combine the pineapple juice, rice vinegar, soy sauce, brown sugar, and cornstarch.

• Add the pineapple juice mixture and the pineapple chunks to the wok. Increase the heat to medium and cook, stirring constantly, until the sauce thickens.