Sweet and Sour Carrots

Trusted.Chef's picture

Sep. 14, 2011


Carrots 1 Pound , sliced
Carrots 1 Pound , diagonally sliced
Green pepper pieces 1
Green pepper 1 Medium , cut into bite size pieces
Pineapple chunks 8 Ounce (1 Can)
Canned pineapple chunks with juice 8 Ounce (1 can)
Sugar 1/3 Cup (5.33 tbs)
Cornstarch 1 Tablespoon
Salt 1/2 Teaspoon
Cider vinegar 2 Tablespoon
Low sodium soy sauce
Low sodium soy sauce 2 Teaspoon



1) In a pot of boiling water, cook the carrots for about 15 minutes or until they turn soft.

2) Into the same pot, add in the green peppers and cook it for 3 minutes longer. Drain and keep aside.

3) Add in the pineapple juice along with water to measure up to 1/3 of a cup. Drain the pineapple chunks and keep aside.


4) In a saucepan, add sugar, cornstarch and salt. Stir in the pineapple juice, vinegar and soya sauce. Mix to get a smooth consistency.

5) Heat the saucepan on medium flame, and let it come to a boil. Turn down the flame and continue cooking for 2 minutes until the sauce thickens.

6) Pour the sauce over the cooked carrots and green peppers.

7) Add in the drained pineapple chunks. Mix well.


8) Serve the Sweet and Sour Carrots as an appetizer or hot dish, hot or cold.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 172Calories from Fat 4

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 338 mg14.08%

Total Carbohydrates 42 g14%

Dietary Fiber 5 g20%

Sugars 30 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet