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.
A medley of vegetables, this dish is heavily influenced by Cambodia's northern neighbor, China. You can serve these as an accompaniment or as a main dish over rice.