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

Carrots and Pineapple Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Carrots and Pineapple

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
Reviewed Nov. 23, 2012

This was a hit with my thanksgiving dinner.

MY REVIEW
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!

MY REVIEW
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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