Hawaiian Carrots

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Ready Time: 35 Min
  • Servings: 4 servings
This dish can be made a day ahead and baked just before serving!


  • 4 1/2 teaspoon cornstarch
  • 1/2 cup brown sugar
  • 2 tablespoon butter or margarine
  • 1/4 teaspoon cloves ground
  • 1 can pineapple chunks
  • 1 pound carrots
  • 1/2 teaspoon cinnamon ground


    1. Preheat oven to 400 degrees. Butter a 2-quart casserole dish; set aside.
    2. Boil sliced carrots in water until done (about 5 minutes) or according to package directions; drain and set aside.
    3. Drain pineapple chunks, reserving 1/3 cup juice; set pineapple chunks aside.
    4. Combine pineapple juice and cornstarch in a small saucepan; blend well. Add brown sugar, butter or margarine, and cloves. Bring mixture to a boil, stirring constantly; cook until mixture is thick and shiny (about 1 to 2 minutes). Combine carrots and pineapple in prepared casserole dish. Pour sauce over top; sprinkle with cinnamon.
    5. Cover and bake at 400 degrees for 25 to 30 minutes or until thoroughly heated.
Nutritional Information
Hawaiian Carrots

Servings Per Recipe: 4 servings

Amount Per Serving

Calories: 240

  • Total Fat: 6g
  • Cholesterol: 15mg
  • Sodium: 125mg
  • Total Carbs: 48g
  •     Dietary Fiber: 4g
  • Protein: 1g


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