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Carrots and Pineapple

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

This simple side dish has been a favorite with family and friends for years.—Cora Christian, Church Hill, Tennessee

Ingredients

  • 2 cups baby carrots
  • 1 can (20 ounces) pineapple chunks, undrained
  • 4 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 1 tablespoon butter

Directions

  1. 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.
  2. 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.

Nutrition Facts

1/2 cup: 251 calories, 3g fat (2g saturated fat), 8mg cholesterol, 71mg sodium, 58g carbohydrate (48g sugars, 3g fiber), 1g protein.

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