1. Drain 20-ounce can pineapple chunks, reserving liquid. Mix 2 tablespoons pineapple juice and carrots in skillet; cover; cook 5 minutes. Add oil and sweet peppers; cook 5 minutes. Mix remaining pineapple juice, orange juice, white vinegar and salt; add to skillet with pineapple; simmer 5 minutes. Mix cornstarch and water. Add to skillet with shrimp, sliced lengthwise; cook 2 minutes. Serve over rice. Makes 6 servings.