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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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