2 (9 oz.) pkg. frozen carrots
1 lg. can pineapple chunks
1/2 c. brown sugar
4 tsp. cornstarch
4 tbsp. pineapple syrup or juice

Cook carrots. Mix together pineapple syrup with brown sugar and cornstarch. Drain carrots and mix with pineapple chunks. Pour brown sugar, juice, and cornstarch mixture over top. Bake 30 minutes at 350 degrees in 2 quart casserole dish. Serves 8.