Tropical Carrots


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Pineapple and ginger add some tropical flavor to these carrots.

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  • 1 3/4 C. carrots, peeled and diagonally sliced
  • 8 oz. can pineapple tidbits in juice, undrained
  • 2 tsp. cornstarch
  • 1/4 tsp. ground ginger

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Place carrots in a saucepan. Add water to cover and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until crisp-tender; drain. Combine pineapple, cornstarch, and ginger in a medium saucepan; bring to a boil. Reduce heat to low, and cook, stirring constantly, until thickened. Add carrots, and cook 1 minute or until thoroughly heated, stirring occasionally.

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