PINEAPPLE-GLAZED CARROTS
The tangy side dish is a snap to stir up, too. Pineapple-Glazed Carrots have a unique honey-pineapple coating that's sure to have diners asking for the secret. The rapid recipe is an ideal accompaniment to most any entree. "Even kids like these carrots." says Leonora Wilkie of Bellbrook, Ohio.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place carrots and a small amount of water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until crisp-tender., Meanwhile, in another saucepan, bring the fruit, honey and butter to a boil Drain carrots and transfer to a serving dish. Drizzle honey mixture over carrots; toss to coat.
Nutrition Facts : Calories 181 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 148mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 2g fiber), Protein 1g protein.
HONEY PINEAPPLE GLAZED CARROTS
Make and share this Honey Pineapple Glazed Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, cook carrot slices in boiling water until crisp-tender (or to desired tenderness); drain and keep hot.
- In a saucepan over medium heat, melt butter, and sautee the onion until soft. Add all remaining ingredients and heat through.
- Add cooked, drained carrot slices to sauce; remove from heat and gently to coat.
Nutrition Facts : Calories 152.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 112.8, Carbohydrate 25.6, Fiber 2.6, Sugar 20.9, Protein 1
CARROTS WITH PINEAPPLE GLAZE
Pretty and versatile Pineapple-Glazed Carrots are ready in just 10 minutes and pair up with a variety of meats for weekday meal magic! Anna Stodolak - Volant, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain and keep warm., In another microwave-safe bowl, combine the preserves, sugar, butter and salt; cook on high for 1-2 minutes or until preserves are melted. Pour over carrots; toss to coat. Sprinkle with parsley.
Nutrition Facts : Calories 164 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 277mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GLAZED CARROTS AND PINEAPPLE
This side dish takes just minutes to prepare and it just might help you get some vegetables into your child. It's worth a try and if they don't go for it, there will just be more for you.
Provided by cookiedog
Categories Low Protein
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Place carrots in a saucepan with water and boil until cooked to your liking.
- Meanwhile, in a separate saucepan over medium heat, mix honey, butter, cinnamon, cardamom, and pineapple chunks and stir until butter has melted and sauce is heated through.
- Drain carrots and add to the honey sauce and mix to coat.
- Serve warm.
Nutrition Facts : Calories 113.3, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 78.3, Carbohydrate 20.6, Fiber 1.7, Sugar 17.6, Protein 0.7
PINEAPPLE-GLAZED CARROTS
Make and share this Pineapple-Glazed Carrots recipe from Food.com.
Provided by Barb G.
Categories Pineapple
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put carrots in sauce pan.
- Cover and cook until tender in a small amount of water and salt.
- Drain.
- Add pineapple tidbits, orange rind, brown sugar, cinnamon and butter.
- Place over medium heat.
- Toss lightly until glazed, about 5 minutes.
Nutrition Facts : Calories 226.1, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 431.5, Carbohydrate 44.5, Fiber 3.1, Sugar 37.7, Protein 1.1
HAWAIIAN PINEAPPLE GLAZED CARROTS
Pineapple and orange flavors go perfectly with this delicious side dish.
Provided by Allrecipes Member
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In medium saucepan, combine carrots, pineapple, water, and Morton® Nature's Seasons® Seasoning Blend. Bring to boil. Reduce heat, cover and simmer for about 30 minutes or until carrots are tender. In small cup blend butter and flour to make a roux. Stir roux into carrots and pineapple. Cook and stir over high heat until sauce boils. Reduce heat. Stir in orange juice or orange-flavored liqueur and simmer for 1 minute.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 18.5 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 2.6 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 256.6 mg, Sugar 12.9 g
CARROTS AND PINEAPPLE
This simple side dish has been a favorite with family and friends for years.-Cora Christian, Church Hill, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. Drain pineapple, reserving juice; set pineapple aside., In a saucepan, combine cornstarch and cinnamon. Add the brown sugar, butter and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots and pineapple; heat through.
Nutrition Facts : Calories 251 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 71mg sodium, Carbohydrate 58g carbohydrate (48g sugars, Fiber 3g fiber), Protein 1g protein.
PINEAPPLE JUICE/BROWN SUGAR GLAZED BABY CARROTS
My mom gave this recipe to me. Truly simple and sooo delicious! Also, a great way to get kids to eat their vegetables.
Provided by Leslulu
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Put carrots in a medium sauce pan, put enough water in pan to just cover the carrots.
- 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.
- 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.
- Pour mixture over the carrots and toss gently.
Nutrition Facts : Calories 48.7, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 44.8, Carbohydrate 5.5, Fiber 1.1, Sugar 3.3, Protein 0.4
PINEAPPLE CARROTS
Treat your kids to carrots drenched in sweet pineapple juice and make them love it! A tasty side dish!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place carrots and pineapple in 3 1/2- to 4-quart slow cooker. Mix remaining ingredients; pour over carrots and pineapple.
- Cover and cook on high heat setting 4 to 5 hours or until carrots are tender.
Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg
CARROT-PINEAPPLE CAKE WITH BUTTERMILK GLAZE
If desired you may omit the buttermilk glaze and frost with your favorite cream cheese frosting, see my recipe#90142 ---- prep time includes making the buttermilk glaze.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
- In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
- Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
- Transfer to prepared baking dish.
- Bake for about 30 minutes.
- Remove from oven and cover the pan loosley with foil to prevent excess browning.
- Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
- To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
- Cook for about 4 minutes or until the mixture is golden brown.
- Remove from heat and stir in vanilla.
- Drizzle the buttermilk mixture glaze over the cake.
- Cool completely in the pan then frost with cream cheese icing.
- Delicious!
Nutrition Facts : Calories 737.6, Fat 39.1, SaturatedFat 9.7, Cholesterol 89.1, Sodium 732.9, Carbohydrate 92.8, Fiber 2.9, Sugar 68.7, Protein 8.6
BUTTERMILK-GLAZED PINEAPPLE-CARROT CAKE
This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is one of the recipes that former Times columnist Joyce Purnick clipped and saved for decades in her recipe file. This is a snacking cake, mighty sweet, which benefits from a cup of coffee or another bitter drink to cut through the sugar. It might remind you of Jamaican black cake. Pour some rum on top if you so desire.
Provided by Jean Hewitt
Categories snack, cakes, dessert
Time 1h
Yield 48 pieces
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Sift the flour, baking soda, salt, sugar and cinnamon together in a bowl. Beat the eggs with the buttermilk, oil and vanilla, and add to the dry ingredients all at once. Mix until smooth.
- Fold in the pineapple, grated carrot, nuts and coconut, and pour into a greased and floured 9-by-13-inch baking pan. Bake 45 minutes or until the center springs back when lightly touched.
- About 15 minutes before the cake is done, make the glaze. Combine all the ingredients except the vanilla in a small saucepan. Bring to a boil, stirring, over medium heat and boil gently five minutes.
- Remove from the heat and stir in the vanilla.
- Take the cake out of the oven and immediately prick it all over with a fork and slowly pour the buttermilk glaze over the top. Cool in pan. Cut into slices.
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