Southern Living NOVEMBER 1996
Sauté mushrooms, bell pepper, and onion in a large nonstick skillet 5 minutes or until tender. Drain and set aside.
Drain pineapple, reserving juice. Pour juice into skillet; set pineapple chunks aside. Add carrot and next 3 ingredients to juice; bring to a boil. Cover, reduce heat, and simmer 10 to 15 minutes or until carrot is tender.
Stir in mushroom mixture, pineapple chunks, water chestnuts, and remaining ingredients; cook over medium-high heat until thoroughly heated.
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