Glazed Carrots and Pineapple from Hot Eats and Cool Reads

What you need:

2 cups baby carrots

1- 20 ounce can pineapple chunks or tidbits

4 teaspoons cornstarch

1/2 teaspoon ground cinnamon

1/2 cup packed brown sugar

1 tablespoon butter

black pepper


Boil the carrots in a medium saucepan until crisp tender. Pour the carrots into a strainer and drain.

Combine a small amount of the pineapple juice from the can and the cornstarch until mixed well. Pour the rest of the pineapple juice into the saucepan. Add cinnamon, brown sugar, butter and black pepper. Bring to a boil, add the cornstarch mixture and cook and stir for 3 minutes or until thickened. Stir in the carrots and pineapple, heat through. 

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