Curried Carrots And Pineapple - cooking recipe

Ingredients

1 (1 lb) can pineapple tidbits (packed in juice)
2 1/2 tablespoons brown sugar, firmly packed
1/2 cup pineapple juice, reserved
1/2 teaspoon curry powder
1/8 teaspoon salt
3 cups carrots, finely shredded

Preparation

Drain pineapple, reserving 1/2 cup of the juice.
In a large nonstick skillet, combine brown sugar, reserved pineapple juice, curry powder, and slat.
Heat over medium heat, stirring until brown sugar is dissolved.
Add pineapple tidbits and carrots.
Mix well, making sure the spices are evenly distributed.
Reduce heat to medium-low, cover skillet, and cook 15 minutes.
Stir once halfway through cooking time.
Serve hot. Refrigerate leftovers.