1-1/2 lbs. carrots, peeled and cut into 1/4 inch slices
1/2 cup unsweetened pineapple chunks, drained and juice reserved
2 tsp. unsalted butter
2 tsp. lemon juice
2 tsp. cornstarch
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 6-7 minutes or until almost tender. Drain carrots and return to saucepan.
Combine pineapple, butter, lemon juice and salt to taste in a bowl. Add to carrots. Stir and simmer over low heat until mixture is heated throughout. Mix cornstarch with 1/4 cup reserved pineapple juice. Add juice to carrots and stir constantly until mixture thickens.
Serve chilled if desired.