Carrots and Pineapple Recipe

 Carrots and Pineapple Recipe Carrots and Pineapple Recipe photo by Taste of Home Rating 4

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This simple side dish has been a favorite with family and friends for years.—Cora Christian, Church Hill, Tennessee

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Carrots and Pineapple Recipe
  • Prep/Total Time: 20 min.
  • Yield: 4 Servings
    •
10 10 20

Ingredients

  • 2 cups baby carrots
  • 1 can (20 ounces) pineapple chunks, undrained
  • 4 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 1 tablespoon butter

Directions

  • In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. Drain pineapple, reserving juice; set pineapple aside.
  • In a saucepan, combine cornstarch and cinnamon. Add the brown sugar, butter and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots and pineapple; heat through. Yield: 4 servings.

Nutritional Facts 1 serving (1/2 cup) equals 251 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 71 mg sodium, 58 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Carrots and Pineapple in Country Woman September/October 2001, p35

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Reviews for Carrots and Pineapple

Carrots and Pineapple Recipe

Carrots and Pineapple

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(1-3) of 3 reviews

Reviewed on Nov. 23, 2012 by Lonna

This was a hit with my thanksgiving dinner.

Reviewed on Aug. 31, 2012 by itamot

This is so simple yet so delicious! Goes well with roast chicken. I've passed the recipe on to others and they all say the same!

Reviewed on Apr. 02, 2012 by gingerriss

This is a good receipe but you have to like pineapple alot. It was worth trying but I wont make it again.

 
 

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