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Categories:Viewed: 27 - Published at: 8 years ago
Ingredients
- 1 lb. carrots, pared and cut in julienne strips
- 1 can (20 oz.) unsweetened pineapple chunks, drained 1/4 cup juice reserved
- 1/4 c. dark brown sugar
- 1/4 tsp. salt
- 2 Tbsp. cold water
- 1 1/2 tsp. cornstarch
Method
- Put carrots into an 8-inch square glass baking dish.
- Mix reserved pineapple juice, brown sugar and salt.
- Pour over carrots. Cover with plastic wrap.
- Cook 5 minutes on High.
- Add pineapple to carrots; mix well.
- Cook covered 10 to 15 minutes on High.
- Stir 3 times.
- Mix cold water and cornstarch until smooth.
- Stir into carrot mixture.
- Cook uncovered 3 minutes at High.
- Makes 6 servings.
