Carrots with Pineapple and Bell Pepper


prep 0:30       total 0:45


4 servings



1 tsp. chicken broth granules
1 cup boiling water
2 cups carrots, pared, sliced into coins
2 tbsp. white onion, minced
1 tbsp. fresh chopped parsley or
1 cup pineapple tidbits, drained, reserve
1/4 cup pineapple juice
1 green bell pepper, seeded & chopped
2 tsp. cornstarch
salt and pepper to taste
1/2 tsp. red chili flakes (optional)


In a saucepan, dissolve broth granules in boiling water. Add carrot coins, and cook until tender, about 10-15 minutes. Stir in the onion and parsley (cilantro if using); then stir in the pineapple & green pepper and cook 5 minutes longer. In a small measure cup, whisk together the cornstarch and the pineapple juice; stir into simmering carrots. Add seasoning cooking until sauce is bubbly. Serve hot.

Author's Comments

Found this amongst a bunch of old clipped recipes and made it for Thanksgiving dinner - WOW, it was a hit, and there was none left! I think that the simplicity and being just so different from the norm make it a delicious side. Easy to double.

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