CARROTS AND PINEAPPLE

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

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

Yield: 4 servings.