Pineapple-Glazed Carrots

Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a nice side dish to any meal. The recipe comes from Home Cooking 1996.

Ingredients Nutrition

Directions

  1. Put carrots in sauce pan.
  2. Cover and cook until tender in a small amount of water and salt.
  3. Drain.
  4. Add pineapple tidbits, orange rind, brown sugar, cinnamon and butter.
  5. Place over medium heat.
  6. Toss lightly until glazed, about 5 minutes.

Reviews

(3)
Most Helpful

Really enjoyed these! Very tender and full of flavor. Thanks for posting!

LeahMarie February 02, 2003

These were really easy to make and worked well pre-cooking the carrots in advance. I wasn't sure what time DH would be home from work, so prepared as much of my meal as I could to finish while he cleaned up. DD#3 refused to even try them, but DH told her she was really missing out and I told her she just doesn't have a 'sophisticated palate'...too bad... The blend of the pineapple with the carrots was really pleasant and not over-powering. It is a recipe I would expect to find in a restaurant. Thanks for sharing this delight Barbara!!!

Cindy Lynn January 24, 2003

Great side dish. I used baby chantenay carrots for this and omitted the orange rind because I didn't have it. I also used only 1/4 cup of the brown sugar and I didn't have quite a whole can of pineapple chunks but I minced up what I had. I think the 1/2 cup brown sugar would be way too much for our taste. (I served with baked salmon.) The trick is to braise this until the butter and pineapple is browned and thick. Thanks, Barb! Next time I will make sure I have the orange rind because I bet it adds a lovely flavor!

SolightlyUK June 20, 2009

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