Prep 10 mins
Cook 20 mins
This is a nice side dish to any meal. The recipe comes from Home Cooking 1996.
- 1 lb baby carrots
- 1⁄2 teaspoon salt
- 1 (8 3/4 ounce) can pineapple tidbits, drained
- 1 tablespoon grated orange rind
- 1⁄2 cup brown sugar
- 1⁄4 teaspoon ground cinnamon
- 2 tablespoons butter
- Put carrots in sauce pan.
- Cover and cook until tender in a small amount of water and salt.
- Add pineapple tidbits, orange rind, brown sugar, cinnamon and butter.
- Place over medium heat.
- Toss lightly until glazed, about 5 minutes.
Really enjoyed these! Very tender and full of flavor. Thanks for posting!
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!!!
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!