1 lb. carrots
1 (20 oz.) can pineapple tidbits
1 c. brown sugar
2 tbsp. cornstarch
1/2 stick butter

Scrape carrots, cut crosswise. Cook in enough water to cover until tender. Drain and place in baking dish. Add pineapple tidbits. Drain liquid from pineapple and add brown sugar and cornstarch to the juice. Mix and pour over carrots. Add melted butter and pour over carrots. Bake until juice thickens, approximately 35 to 40 minutes.