Carrots and Pineapple Side

This carrot and pineapple side dish was the perfect accompaniment to the maple-glazed ham steak I described in my previous post. This one, from Taste of Home (http://www.tasteofhome.com/recipes/carrots-and-pineapple), serves four, is very easy, and takes about 20 minutes to prepare.


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


Directions
1. In a saucepan, bring 1 inch of water to a boil. Place carrots in a steam basket over the water. Cover and steam for 8-10 minutes, or until crisp-tender.
2. Drain pineapple, reserving juice. Set pineapple aside.
3. In another saucepan, combine cornstarch and cinnamon. Add the brown sugar, butter, and reserved pineapple juice. Bring to a boil. Cook and stir for two minutes, or until thickened.
4. Stir in the carrots and pineapple, and heat through.