1 1/2 lbs. carrots, peeled and cut into 1/4"
1/2 cup unsweetened pineapple chunks, drained and juice reserved.
2 tsp unsalted butter
2 tsp lemon juice
2 tsp cornstarch
Place carrots in teamer basket over boiling water. Cover and steam 6-7 minutes or until almost tender. Drain carrots, return to saucepan. Combine pineapple, butter, lemon juice and salt to taste in a bowl. Add to carrots. Stir and simmer over low heat until mixture is heated. Mix cornstarch 1/4 cup juice, add to carrots. Stir until thickens.
