Carrots And Pineapple - cooking recipe

Ingredients

2 cups baby carrots
1 (20 ounce) can pineapple chunks
4 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup brown sugar (packed)
1 tablespoon butter

Preparation

In a saucepan, bring 1\" of water to a boil; place carrots in a steamer basket over water.
Cover and steam for 8 to 10 minutes or until crisp-tender.
Drain pineapple, reserving the juice. Set pineapple aside.
In a saucepan, combine cornstarch and cinnamon; add the brown sugar, butter, and reserved pineapple juice.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the carrots and pineapple; heat through.