Carrots and Pineapple Recipe
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Carrots and Pineapple Recipe

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This simple side dish has been a favorite with family and friends for years.—Cora Christian, Church Hill, Tennessee
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1/2 cup: 251 calories, 3g fat (2g saturated fat), 8mg cholesterol, 71mg sodium, 58g carbohydrate (48g sugars, 3g fiber), 1g protein.


  1. 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.
  2. 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.
Originally published as Carrots and Pineapple in Country Woman September/October 2001, p35

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ms11145 User ID: 1604521 247420
Reviewed Apr. 24, 2016

"Super easy. I did cut down the sugar to 1/4 cup and it was plenty sweet that way, at least for me."

jds1153 User ID: 7351820 127555
Reviewed May. 11, 2014

"Awesome, awesome, awesome! A big hit especially with my dinner guests. I used fresh pineapple and regular carrots cut into big cubes, made it ahead, then reheated. Flavor was amazing."

Lonna User ID: 2652359 90418
Reviewed Nov. 23, 2012

"This was a hit with my Thanksgiving dinner."

itamot User ID: 1009335 38328
Reviewed Aug. 31, 2012

"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!"

gingerriss User ID: 4959883 56091
Reviewed Apr. 2, 2012

"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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