1 (15 1/4 oz.) can pineapple spears or chunks, in their own juice, drained
1/2 tsp. lemon juice
1 tsp. cider vinegar
2 tsp. cornstarch
1 tsp. sugar
1 (16 oz.) can sliced carrots, drained
Ground cinnamon
Ground nutmeg

Drain pineapple juice into measuring cup; add water, if necessary, to make 2/3 cup liquid. Pour juice into 1 1/2 quart glass casserole. Stir in lemon juice, vinegar, cornstarch, and sugar. Microwave on high until boiling and thickened (about 3 minutes), whisking every minute. Add pineapple and carrots. Microwave on high until hot through (about 2 minutes). Sprinkle lightly with cinnamon and nutmeg. 4 servings.