Sweet and Sour Carrots

I have always loved getting sweet and sour dishes when I order Chinese food but I get worried about all of the extras the might get put in it.  I am not a fan of MSG.  I decided to look for a sweet and sour recipe that I could make at home and know exactly what was in it.
This dish makes a colourful blend of cooked vegetables and fruit in a lovely sweet and sour sauce.  If you wanted to, you could easily add any extra vegetables and or meat but it tastes great as it is!

Sweet and Sour Carrots

2 cups carrot slices, 1/4 inch thick

1/2 cup celery slices, 1/2 inch thick 

1 onion diced

1 8 oz can pineapple chuck, drained with juice reserved

1 tbsp vinegar

2 tsp corn starch

1 tsp soy sauce

1/8 tsp salt

2 tbsp butter

3 tbsp sugar

1. Cook the carrots, celery and onion with some water in a covered stock pan for about 8 minutes or until they are at your desired tenderness. Drain and set aside.
2. Add enough water to the pineapple juice to make 1/2 cup of liquid.  Stir in the vinegar, cornstarch, soy sauce and salt.  Leave on the heat and stir until the liquid thickens.  
3. Add the butter, pineapple and onions.  Stir until all the ingredients have heated through.
4. Add the carrots and celery, cooking for two more minutes.
5. Serve hot.