This easy carrot recipe blends fresh carrots and pineapple for a side dish that is easy to make, inexpensive, and delicious! It is full of healthy vitamins that provide immune system and anti-inflammatory benefits. Brighten your dinner table with its beautiful colors today and get a healthy dose of vitamins, too. Try a fresh new carrot side dish recipe with pork tenderloin for a great dinner idea that everyone will love!
How to Prepare Dish
First wash and slice 1o medium carrots into 3 inch thin slices. (If you want a shortcut, just use prepackaged baby carrots.) Cook carrots in a pot of boiling water for about 10 minutes until they are soft. Test for doneness with a fork to be sure they are slightly tender. Drain and set aside.
Drain liquid from can of pineapple (or you can use fresh pineapple tidbits or chunks) into a boiler. Set pineapple aside.
Add orange juice, cornstarch, salt and cinnamon to the pineapple juice in the boiler. Mix well.
Cook over medium heat stirring constantly until smooth and thickened – about 5 to 7 minutes.
Add carrots and pineapple tidbits stirring constantly until heated all the way through.
Pour into casserole dish and serve immediately.
- Great family dinner idea for an easy carrot recipe. Dish goes will with chicken, turkey, pork, beef, or seafood.
- Thanksgiving, Christmas, or Easter side dish
Carrots are a good source of several vitamins and minerals: biotin, potassium, and vitamins A (from beta carotene), K1 (phylloquinone), and B6.
Fresh pineapple provides vitamin C, vitamin A, calcium,iron, thiamin, riboflavin, B-6, folate, pantothenic acid, magnesium, manganese, potassium, beta-carotene and other antioxidants. Fresh pineapple also contains bromelain which may have anti-inflammatory effects and other health benefits.
Yes. Cut fresh pineapple into small chunks and use instead of canned pineapple chunks or tidbits.
Savory Carrots and Pineapple Side Dish
- 10 whole carrots (fresh, washed and peeled (shortcut – use prepackaged baby carrots).)
- 1 20oz. can pineapple tidbits or chunks (or 2 1/2 cups fresh cut into small chunks) ((or 2 1/2 cups fresh cut into small chunks and 1/2 cup pineapple juice))
- 4 tsp cornstarch
- ½ tsp ground cinnamon
- ½ cup brown sugar (can use 1/4 cup if you want it less sweet)
- ¼ tsp salt (optional)
- 1 cup orange juice
- 3 cups water (for boiling carrots)
- Wash, peel and slice 10 medium fresh carrots into 3 inch thin slices (shortcut – use prepackaged baby carrots).
- Place carrots in a boiler and cover with water.
- Heat to boiling and boil 10 minutes until soft. Test by sticking a fork in the carrots. They should be slightly firm but you can get it on the fork easily.
- Drain and set carrots aside in a bowl.
- Drain liquid from can of pineapple tidbits or chunks into a boiler. (If using fresh pineapple, cut 2 1/2 cups into chunks. Add 1/2 cup of pineapple juice to boiler in place of canned pineapple juice.) Set pineapple aside
- Add orange juice, cornstarch, brown sugar, salt and cinnamon to the pineapple juice in the boiler. Mix well.
- Cook over medium heat stirring constantly until smooth and thickened – about 5 to 7 minutes.
- Add carrots and pineapple tidbits stirring constantly until heated all the way through.
- Pour into casserole dish and serve immediately.