Holiday Carrots With Pineapple

So good! Try them this year for holiday meal - you'll love them!

• Ready In: 15 mins
• Yields: 4 cups

Ingredients

• 1 (8 ounce) can pineapple chunks, drained
• 1⁄4 cup brown sugar
• 1  tablespoon butter
• 2  teaspoons cornstarch
• 1⁄2 teaspoon ground cinnamon
• 3  cups  baby carrots

Directions

1. 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.
2. Combine pineapple juice, sugar, butter, cornstarch and cinnamon. Cook and stir until clear and thickened.
3. Add pineapple and carrots. Heat and serve immediately.