FESTIVE CARROTS AND PINEAPPLE
8-ounce can pineapple chunks, drained
1/4 cup packed brown sugar
1 tablespoon butter
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
16-ounce can fingerling carrots, drained
Combine pineapple juice, sugar, butter, cornstarch and cinnamon.
Cook and stir until clear and thickened. Add pineapple and carrots.
Heat and serve immediately. If desired, garnish with lime peel.