Pineapple Carrots

Directions

1. 1
   Cook carrots in boiling water to cover for 10 minutes until tender; drain.
2. 2
   Drain liquid from pineapple; set pineapple aside. Combine juices with cornstarch, salt and cinnamon in medium saucepan; mix well.
3. 3
   Cook over medium heat, stirring constantly until thick and smooth.
4. 4
   Add carrots and pineapple.
5. 5
   Cook, stirring constantly, until thoroughly heated.
6. 6
   Yields 8 servings.