6 med. carrots, peeled and sliced 1/4 inch thick
1 (8 oz.) can crushed pineapple
1/2 tsp. salt
2 tbsp. brown sugar
2 tbsp. butter
1 tsp. cornstarch

Drain 2 tablespoons pineapple juice and add to carrots in 1 1/2 quart casserole. Cover. Microwave at High for 6-7 minutes, stirring after half the cooking time. Set aside.

In a small bowl, combine crushed pineapple with juice and remaining ingredients. Microwave at High 45-60 seconds until thickened and bubbly. Pour over carrots and toss to coat. Cover and microwave at High for 1-2 minutes longer.