|Crushed pineapple (juice pack)||4 Ounce (canned)|
|Water||1⁄2 Cup (8 tbs)|
|Carrots||4 Large, julienned|
|Parsley||1 Tablespoon, snipped|
Drain pineapple, reserving 2 tablespoons juice.
In saucepan combine drained crushed pineapple, the water, and salt.
Cover and simmer 12 to 15 minutes or till tender.
Combine the reserved pineapple juice and the cornstarch.
Add to carrots; cook and stir over low heat till bubbly.
Stir in the snipped parsley.
Season to taste with salt and pepper.