Pepper and Pineapple Oyster Stew

1 lb. fresh raw Mississippi oysters
4 carrots, sliced
1/2 cup oyster liquid
3 tablespoons teriyaki sauce
1 tablespoon cornstarch
1 can (8 oz.) pineapple chunks in juice, drained and juice reserved
1 green bell pepper, seeded and cut into 1 inch pieces

Mix carrots, oyster liquid and teriyaki in 3 1/2-quart slow cooker; cover and cook on low for 7-8 hours. Mix cornstarch with reserved pineapple juice; stir into carrot mixture. Stir in oysters, pineapple and green pepper. Cover and cook on high 15 minutes or until thickened and bubbly.