Save on Pinterest

Carrots and Pineapple

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


  • 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


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

Recommended Video


Click stars to rate
Average Rating:
  • ms11145
    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
    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
    Nov 23, 2012

    This was a hit with my thanksgiving dinner.

  • itamot
    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
    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.