1 pkg. carrots, sliced
1 large can chunky pineapple
2 tbsp. flour
1/3 stick butter

Cook carrots in water until tender. Drain off water. Drain juice from pineapple into small bowl. Put pineapple in with carrots. Put butter in carrots and let melt. Take pineapple juice and add flour, heat until lumps are gone. Put in carrots and heat on medium. Cook until slightly thick. Ready to serve.

Variation: 1 Tbsp. cornstarch and 3/4 tsp. salt can be used instead of flour.