#1271 - Pineapple Carrots

(by Shirley McNevich)

3 cups coin shaped carrot pieces
1/2 tsp. salt
4 green onions (chopped)
1/4 cup pineapple juice
2 TBSP honey
2 TBSP butter
1 TBSP cider vinegar
1 tsp. cornstarch
1 tsp. soy sauce

In a saucepan add carrot pieces and salt--cover with water, bring to a boil and cook until almost tender--drain and pour them into a bowl. Dissolve the cornstarch in the pineapple juice. Use the same saucepan and add chopped green onions, pineapple juice/cornstarch, honey, butter, cider vinegar, and soy sauce--cook and stir over low heat until boiling. Once boiling, add the carrots--cook and stir until carrots are hot.