Ingredients

• 1 (20 ounce) can pineapple chunks in juice
• 1 cup sliced carrot
• 4 cups chopped broccoli
• 1 onion, cut in wedges
• 1 cup water
• 1 bunch scallion, cut into 1 inch pieces
• 1 cup unsweetened pineapple juice
• 1/4 cup cider vinegar
• 2 1/2 tablespoons soy sauce
• 1/3 cup brown sugar
• 2 tablespoons cornstarch

Instructions

1. Drain the pineapple, reserve the juice and set aside. Place the vegetables, except the broccoli, in a large pot or wok with 1/2 cup of the water and the garlic and ginger. Sauté for 5 minutes. Add the broccoli and the remaining 1/2 cup water. Stir, then cover and cook over low heat for 5 minutes.

2. Combine the sauce ingredients in a separate bowl. Stir in the pineapple chunks and the sauce mixture. Cook, stirring until thickened.