Tropical Glazed Carrots and Pineapple

By Betty I. and c b. from Thompson Intermediate School, Alabaster, Alabama 35007.


What could be more beautiful than a side vegetable dish of deep  orange carrots and bright yellow pineapple? That is what you have when you use this recipe.The baby carrots are slender and small; the pineapple tidbits are a different shape . Now to the taste-- just sweet enough to make it delicious. Hope you will give it a try.

Nutrition Facts

Serving size: 1/4 cup

From Fat1%
From Saturated Fat1%
From Sugar3%


Ingredient 6 servings 50 servings
Caarrots, baby, fresh1 3/4 cup/.5 lb4 lb
Pineapple, tidbits1 cup/7.5 oz3 lb 14.5 oz
Sugar1 Tbsp1/2 cup
cornstarch1 Tbsp1/2 cup
Spice, Nutmeg, Ground1/8 tsp.5 TSP
spice, Ginger, Ground1/8 tsp.5 TSP
Butter seasoning, Butter buds2 tsp1/4 CUP


Cook carrots until tender, drain well. In steamtable pan , combine pineapple tidbits and jucie, cornstarch, sugar, ginger, nutmeg, and butter. Cook stirring until thickened and clear. Add cooked carrots and heat to 135 degrees. Serve in same pan .