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

4 5

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!!

4 5

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.