Glazed Carrots And Pineapple - cooking recipe

Ingredients

2 1/2 c. sliced carrots
3/4 tsp. salt
1/2 c. water
1/2 c. canned pineapple tidbits, drain and reserve juice
1/2 to 3/4 c. pineapple juice
1 Tbsp. cornstarch
2 Tbsp. butter

Preparation

Cover and cook carrots with salt and water until almost tender.
Drain liquid from carrots into measuring cup and add pineapple juice to make 1 cup.
Pour into saucepan and mix cornstarch, cook stirring constantly until thick and clear.
Stir in butter, add carrots and tidbits.
Heat and serve.