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1 can (14 oz.) pineapple chunks, packed in their own juice
Drain pineapple, reserving 3/4 cup juice. Combine 1/2 cup of the juice with carrots, salt, pepper, and honey in a 2-1/2 quart microsafe casserole. Mix well.
Cover and microwave on HIGH for 15 to 18 minutes, stirring once or twice. Carrots should be almost tender.
Blend potato starch with remaining 1/4 cup pineapple juice. Stir into carrots along with drained pineapple chunks and butter (or oil). (May be prepared in advance up to this point and refrigerated until serving time.)
Cover and microwave on HIGH for 4 to 6 minutes, until heated through and thickened, stirring once or twice. Time is slightly longer if carrots were refrigerated. Let stand covered for 5 minutes.
May be frozen.
Poster's Notes:
Posted by Norene Gilletz
Nutritional Info Per Serving: N/A
2 lb. carrots, peeled, trimmed and sliced (or use 2 lb. baby carrots)
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup honey
1 tbsp. potato starch (or 2 tbsp. corn starch during the year)
1 tbsp. butter, margarine, or oil
Here is an easy recipe for Pineapple Glazed Carrots which comes from my microwave cookbook (now out of print). I've given the conversions to make it for Pesach. Yummy! You could use crushed pineapple if you prefer.