2 1/2 c. cooked, sliced carrots (save liquid)
1 rounded tbsp. cornstarch
2 tbsp. butter
1 c. pineapple chunks, drained but save juice
1/4 c. sugar

Add liquid from carrots to pineapple juice to make 1 cup. Add cornstarch and sugar and cook until thick and clear. Add butter, carrots and pineapple. Heat.