2 cup Baby Carrots
1 (20 oz) can Pineapple Chucks, undrained
4 tsp Cornstarch
1/2 tsp Ground Cinnamon
1/2 cup Brown Sugar, packed
1 Tbsp Butter

1. Cook Carrots in water until tender and then drain.
2. Drain pineapple, reserve juice. Set aside pineapple.
3. In a sauce pan, combine cornstarch and cinnamon. Add brown sugar, butter, and reserved juice.
4. Bring to a boil, cook and stir for 2 minutes or until thick.
5. Stir in carrots and pineapple, heat through.
6. Enjoy!

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