1 1/2 c. sliced carrots
1/4 c. water
1/4 tsp. salt
1 tbsp. brown sugar
1/4 c. crushed pineapple, drained
1 tsp. butter

Combine carrots, water and salt in saucepan. Bring to a boil; reduce heat and cook over medium heat about 10 to 12 minutes until crisp-tender. Stir in brown sugar, crushed pineapple and butter. Cook additional 3 to 5 minutes; watch to avoid sticking.

Yields 2 to 3 servings.