Pepper and Pineapple Pork Stew

4 top loin pork chops, cut into 1-inch cubes
4 carrots, sliced
1/2 cup chicken broth
3 tablespoons teriyaki sauce
1 tablespoon cornstarch
1 (8 ounce) can pineapple chunks in juice, drained and juice reserved
1 green bell pepper, seeded and cut into 1-inch pieces

Brown pork cubes in hot skillet if desired (optional). Mix pork, carrots, broth and teriyaki in a 3 1/2-quart crock pot; cover and cook on LOW for 7-8 hours.

Mix cornstarch with reserved pineapple juice; stir into pork mixture. Stir in pineapple and green pepper. Cover and cook on HIGH for 15 minutes or until thickened and bubbly.

4 servings