Sweet and Sour Sauce

• 1 small tin pineapple chunks
• 2 small carrots
• 1 green pepper

Drain the pineapple chunks. Reserve juice. Peel and slice carrots thinly; slice green pepper. Simmer vegetables gently in pineapple juice for 5 minutes, or until tender. Mix cornflour, brown sugar, soy sauce, oil and vinegar together smoothly and stir into the stock. Cook for 3 minutes. Add pineapple chunks and sliced pickles and add to the sauce. Pour over pork and lobster balls and serve hot.