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 or chunks, drained (reserve juice)
1/2 to 3/4 c. pineapple juice
1 Tbsp. cornstarch
2 Tbsp. butter

Preparation

Cover and cook the carrots with water and salt until barely tender.
Drain liquid from carrots into measuring cup and add reserved pineapple juice until you have 1 cup.
Pour into saucepan and mix with cornstarch.
Cook, stirring constantly, until thickened and clear.
Stir in butter.
Add carrots and pineapple tidbits.
Heat.
Serves 4.