Carrots And Pineapple(Serves 2 To Any Number) - cooking recipe

Ingredients

1 to 2 carrots per person, peeled and sliced
canned pineapple tidbits, about an equal amount or little less than amount of carrots
1 Tbsp. brown sugar per carrot
1 or more Tbsp. cornstarch
water
small amount lemon juice

Preparation

Cook the carrots in a minimum amount of water (I usually cover the bottom of the pot to about 3/4 inch and put the carrots in a steamer).
Pour off the juice from pineapple and add cornstarch. Mix together the carrots and pineapple and add brown sugar.
Cook until tender.
Add pineapple juice and cornstarch.
The juice becomes thickened and glossy.
Add a small amount of lemon juice (1 to 2 teaspoons).
Serve with beef, ham, chicken or fish.