1 tbsp. cornstarch
1/4 tsp. salt
1/2 c. pineapple juice
1/2 c. water in which carrots were cooked
1 tbsp. butter
2 c. cooked whole baby carrots, frozen
1/2 c. pineapple chunks

Mix cornstarch and salt with a little water. Blend well. Add pineapple juice and water from carrots. Mix well. Cook over medium heat. Stir until mixture thickens and is clear. Add butter and stir until blended. Add carrots and pineapple. Stir carefully and heat.