1 can (8 oz.) pineapple chunks, drained, reserving juice
1/4 c. packed brown sugar
1 tbsp. butter
2 tsp. cornstarch
1/2 tsp. ground cinnamon
1 can (16 oz.) Thank You Fingerling 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. If desired, garnish with lime peel.