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Pineapple Carrots

Diet.Chef's picture
Ingredients
  Crushed pineapple (juice pack) 4 Ounce (canned)
  Water 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Carrots 4 Large, julienned
  Cornstarch 1 Teaspoon
  Parsley 1 Tablespoon, snipped
Directions

Drain pineapple, reserving 2 tablespoons juice.
In saucepan combine drained crushed pineapple, the water, and salt.
Add carrots.
Cover and simmer 12 to 15 minutes or till tender.
Combine the reserved pineapple juice and the cornstarch.
Add to carrots; cook and stir over low heat till bubbly.
Stir in the snipped parsley.
Season to taste with salt and pepper.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Interest: 
Holiday
Ingredient: 
Vegetable

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 213 Calories from Fat 7

% Daily Value*

Total Fat 0.81 g1.2%

Saturated Fat 0.13 g0.63%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 702.1 mg29.3%

Total Carbohydrates 50 g16.7%

Dietary Fiber 9.6 g38.4%

Sugars 28.8 g

Protein 3 g6.3%

Vitamin A 987.5% Vitamin C 81.6%

Calcium 11.6% Iron 10.1%

*Based on a 2000 Calorie diet

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Pineapple Carrots Recipe