Pineapple Juice/Brown Sugar Glazed Baby Carrots

Total Time
Prep 5 mins
Cook 5 mins

My mom gave this recipe to me. Truly simple and sooo delicious! Also, a great way to get kids to eat their vegetables.

Ingredients Nutrition


  1. Put carrots in a medium sauce pan, put enough water in pan to just cover the carrots.
  2. Turn heat to high and boil the carrots for about 5 minutes (or until heated through, while retaining their crispy texture). Drain and place in serving bowl.
  3. Meanwhile, in a small saute pan, over medium heat, melt butter, add sugar, pineapple juice and the ginger. Bring mixture to a light boil and stir until sugar has melted and incorporated into all the other ingredients.
  4. Pour mixture over the carrots and toss gently.
Most Helpful

This was really good; made based off of chef#204024's review. I wanted to try these carrots because of the great photos chef#204024 posted. I cooked the carrots a lot longer than instructed, 4 yr old DS won't eat if they are "too crunchy" (but eats raw carrots?!) I made the sauce at the same time as the carrots and then took it off the heat and let it thicken and it was very thick. When I added the carrots though, the moisture thinned it out right away; next time I will cook a little in the sauce to let it re-thicken. Will be making these again since both DS's ate them up!!

AZPARZYCH April 19, 2010

I'll probably give these tasty, sweet carrots another star if the chef will come back and list the correct amount of sugar. I used 6 tbsp packed brown, which seemed like a lot but still left me with a fairly thin syrup to pour over the carrots. I also used grated fresh ginger since that was what I had on hand. Instinct says the carrots should be put back in the pan to reduce the liquid until it coats the carrots; I'm trying that next. Also, since I got the pineapple juice from a can of chunks, it made sense to me to stir some of the fruit back into the carrots just before serving. Thanks for sharing a family favorite and I hope I'm doing it justice. Made for Pick A Chef.

Lavender Lynn April 14, 2010