Carrots with Pineapple and Bell Pepper

• 1 tsp. chicken broth granules
• 1 cup boiling water
• 2 cups carrots, pared, sliced into coins
• 2 tbsp. white onion, minced
• 1 tbsp. fresh chopped parsley
• cilantro
• 1 cup pineapple tidbits, drained, reserve
• 1/4 cup pineapple juice
• 1 green bell pepper, seeded & chopped
• 2 tsp. cornstarch
• salt and pepper to taste
• 1/2 tsp. red chili flakes (optional)

1. In a saucepan, dissolve broth granules in boiling water.
2. Add carrot coins, and cook until tender, about 10-15 minutes.
3. Stir in the onion and parsley (cilantro if using); then stir in the pineapple & green pepper and cook 5 minutes longer.
4. In a small measure cup, whisk together the cornstarch and the pineapple juice; stir into simmering carrots.
5. Add seasoning cooking until sauce is bubbly.
6. Serve hot.

chicken broth granules, boiling water, carrots, white onion, fresh chopped parsley, cilantro, pineapple tidbits, pineapple juice, green bell pepper, cornstarch, salt, red chili flakes

Taken from www.foodgeeks.com/recipes/21238 (may not work)