Pineapple Glazed Carrots Recipes

PINEAPPLE-GLAZED CARROTS

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.

CARROTS AND PINEAPPLE

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.

GLAZED CARROTS AND PINEAPPLE

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.

CARROTS WITH PINEAPPLE GLAZE

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.

PINEAPPLE-GLAZED CARROTS

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.

PINEAPPLE GLAZED CARROTS WITH HONEY

Steps:

• Steam carrots 8-10 minutes until tender. Drain carrots and return to sauce pan. Stir in next 6 ingredients. Simmer over low heat stirring frequently until heated throughout. Combine cornstarch with 1/4 cp pineapple juice. Stir into carrots. Simmer stirring constantly until mixture thickens. Sprinkle top of carrots with thyme leaves.

PINEAPPLE JUICE/BROWN SUGAR GLAZED BABY CARROTS

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.

MAPLE GLAZED CARROTS

Steps:

• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
• Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

PINEAPPLE CARROTS

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.

HONEY PINEAPPLE GLAZED CARROTS

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.