Skill required: Beginner
2 bunches of carrots, sliced thin.
1/2 cup pineapple chunks
1 cup pineapple juice
1 tablespoon brown sugar
1. Put carrots in a medium saucepan with just enough water to cover. Cook until tender. Strain.
2. In a separate pan, add brown sugar to pineapple juice and simmer until reduced to half the quantity of liquid.
3. Add pineapple chunks and stir until thoroughly heated.
4. Carefully add to strained carrots so that the carrots are not mashed.
5. Serve immediately.
6-8 servings
Note: Sometimes I add a tablespoon of butter to the carrots while they are cooking.
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