1 (8 oz.) can pineapple chunks, drained, reserving juice
1/4 c. packed brown sugar
1 tbsp. butter
2 tsp. cornstarch
1/2 tsp. ground cinnamon
1 (16 oz.) can fingerling carrots or sliced carrots, drained

Combine pineapple juice, sugar, butter, cornstarch and cinnamon. Cook and stir until clear and thickened. Add pineapple and carrots. Heat and serve immediately.