1 (8 oz.) can pineapple tidbits in juice
1 lb. carrots, scraped & cut into julienne sticks
1/2 tsp. curry powder
1/4 tsp. salt
Dash of white pepper

Drain pineapple, reserving juice. Add enough water to pineapple juice to measure 1 cup liquid. Combine pineapple juice, carrots and remaining ingredients in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 8 minutes. Add pineapple and cook 2 minutes or until carrots are crisp-tender. Yield 6 servings.