Carrots with Pineapple Glaze Recipe
Carrots with Pineapple Glaze Recipe photo by Taste of Home

Carrots with Pineapple Glaze Recipe

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Pretty and versatile Pineapple-Glazed Carrots are ready in just 10 minutes and pair up with a variety of meats for weekday meal magic! Anna Stodolak - Volant, Pennsylvania
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 1 pound fresh baby carrots
  • 2 tablespoons water
  • 1/4 cup pineapple preserves
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1 tablespoon minced fresh parsley

Nutritional Facts

3/4 cup equals 164 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 277 mg sodium, 29 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 starch 1 fat.


  1. Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain and keep warm.
  2. In another microwave-safe bowl, combine the preserves, sugar, butter and salt; cook on high for 1-2 minutes or until preserves are melted. Pour over carrots; toss to coat. Sprinkle with parsley. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pineapple-Glazed Carrots in Simple & Delicious March/April 2009, p24

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Reviewed Sep. 29, 2011

"Love the flavor, but I think I would like it better cooking the carrots on the stove and then adding the glaze might coat them better, too."

Reviewed Apr. 18, 2011

"Overall this recipe tasted very good but I had a few problems with it. The first time I tried this, I let the carrots microwave, longer that stated after reading other reviews but they burned in the microwave. The second time, I cooked the carrots on the stove top for 8-10 minutes in boiling water. I followed the recipe and tried to fix the sauce in the microwave but it exploded and made a mess. This recipe seems better suited for stove-top prepration."

Reviewed Dec. 16, 2010

"Excellent! I agree w/ the longer cooking time, just check on the carrots as they are cooking to judge how much longer they need. I didn't have pineapple preserves so I substituted raspberry ~ still turned out great!"

Reviewed Apr. 30, 2010

"This was sweet and delicious, and made an excellent side dish. The carrots came out half-way between crunchy and soft, which was a perfect combination. I would 100% make this again!"

Reviewed Mar. 16, 2010

"My family loved these carrots. I did cook them longer to make the carrots more tender. This will be a staple in our house."

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