Holiday Carrots With Pineapple
"So good! Try them this year for holiday meal - you'll love them!"
photo by kelycarter_
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
4 cups
ingredients
- 1 (8 ounce) can pineapple chunks, drained
- 1⁄4 cup brown sugar
- 1 tablespoon butter
- 2 teaspoons cornstarch
- 1⁄2 teaspoon ground cinnamon
- 3 cups baby carrots
directions
- Cook Baby Carrots in boiling water for 4-5 minutes or until fork-tender. Drain Carrots and rinse under cold water. Drain and sit aside.
- Combine pineapple juice, sugar, butter, cornstarch and cinnamon. Cook and stir until clear and thickened.
- Add pineapple and carrots. Heat and serve immediately.
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RECIPE SUBMITTED BY
My secret indulgence? Grocery Shopping.
I can literally spend hours roaming up and down the aisles of a Supermarket.
Sound crazy? Not if you're a self described "Foodie" like me.
I am fortunate enough to live in the city of Vancouver, British Columbia. The food community here is very rich in diversity, which has allowed me to sample tasty treats from all over the planet right here at home.
Aside from the Supermarket, there are tons of smaller Ethnic Grocery Stores, Butcher shops and Bakeries here in the city.
Vancouver is also home to the Granville Island Public Market - a food lovers haven! Imagine over 100 fresh produce, local seafood, speciatly meat and gourmet shops all in the same building... no wonder I love cooking so much!
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