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Categories:Viewed: 39 - Published at: 2 years ago
Ingredients
- 1 (8 ounce) can pineapple chunks, drained
- 14 cup brown sugar
- 1 tablespoon butter
- 2 teaspoons cornstarch
- 12 teaspoon ground cinnamon
- 3 cups baby carrots
Method
- Cook Baby Carrots in boiling water for 4-5 minutes or until fork-tender.
- Drain Carrots and rinse under cold water.
- Drain and sit aside.
- Combine pineapple juice, sugar, butter, cornstarch and cinnamon.
- Cook and stir until clear and thickened.
- Add pineapple and carrots.
- Heat and serve immediately.
