Glazed Carrots And Pineapple
Sweet glazed carrots combined with juicy pineapple tidbits create a vibrant, flavorful side dish perfect for family dinners or holiday meals, offering a delightful balance of sweetness and tang.
Ingredients
Instructions
- Cook carrots with salt and water, covered, until barely tender.
- Drain any remaining liquid into a measuring cup, then add pineapple syrup to measure 1 cup in all.
- Mix the pineapple syrup with cornstarch in a saucepan.
- Cook, stirring constantly, until thickened and clear. Stir in butter.
- Add the cooked carrots and drained pineapple tidbits to the sauce.
- Heat through and serve.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the sauce. If you don’t have pineapple syrup, a mix of orange juice and honey can provide a similar sweetness. Ensure the carrots are cut uniformly for even cooking. If you prefer a bit of crunch, cook the carrots for a shorter time.
Serving Suggestions
This dish pairs beautifully with grilled meats or fish, making it an excellent side for summer barbecues. Serve alongside Light Whole Wheat Biscuits for a complete meal. For a more substantial offering, consider adding roasted potatoes or a fresh salad as complementary sides.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm them in a saucepan over medium heat, adding a splash of water to prevent sticking. Alternatively, you can microwave them in a covered dish for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Carrots And Pineapple contains roughly 195 calories, with 0g protein, 31g carbohydrates, and 8g fat. It is a good source of vitamin A (14% of the Daily Value). Note that it is relatively high in sodium, at 1760mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just chop it into small pieces and add it to the dish along with the carrots. This will give a fresher taste, but you may need to adjust the sweetness depending on your preference.
What can I substitute for cornstarch?
You can use all-purpose flour as a substitute for cornstarch. Mix it with a little cold water to create a slurry before adding it to the saucepan. Note that it may not thicken as effectively, so you might need to cook it a bit longer.
How can I make this dish vegan?
To make this dish vegan, simply substitute the butter with a plant-based margarine or coconut oil. Ensure that the canned pineapple does not contain any animal products, which is usually the case, making this an easy switch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).