Carrots And Pineapplescreston, Iowa - cooking recipe

Ingredients

1 8 oz. can pineapple chunks - drain, reserve juice
1/4 c. packed brown sugar
1 Tbsp. butter
2 tsp. corn starch
1/2 tsp. ground cinnamon
1 16 oz. can finger carrots (or cook some, I don't use canned)

Preparation

Combine pineapple juice, sugar, butter, cornstarch and cinnamon.
Cook and stir until clear and thick.
Add pineapple and carrots.
Heat and serve at once.