My pineapple glazed baby carrots are one of those sides that (not so) quietly steal the whole meal. Baby carrots cook until tender, coated in a sweet and tangy glaze made with pineapple juice, sugar, butter, and arrowroot to give it that smooth and thick finish.
Similar to my sweet and sour chicken meatballs, or my sweet and tangy chicken in tomato sauce, these pineapple carrots are sweet, a little tangy, and makes dinnertime sides a whole lot more interesting. Whether you're serving it for a weeknight dinner or adding it to a holiday spread, these pineapple glazed carrots are IT.
TL; DR Summary - Pineapple Carrots
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: ~30-40 minutes
- 📖 Dietary Info: Sugar, butter, starch (arrowroot)
- 😋 Taste: Sweet, tangy, buttery, slightly tart
- 💖 Why You'll Love: These glazed pineapple carrots are great as an appetizer, a side dish, and go with every type of protein you could think of.
- 🍽️ Best Paired With: You can easily pair these candied carrots with my oven baked chicken with rice and fruit, ground turkey stuffed acorn squash, or alongside lemon garlic baked salmon.
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Jump to:
- TL; DR Summary - Pineapple Carrots
- Trusted Tips and Key Reminders
- The Main Ingredients
- Recipe Swaps and Substitutions
- How to make pineapple glazed carrots
- Mistakes I've Made (to avoid!)
- Pineapple Glazed Carrots FAQs
- Take a look at these other delicious vegetables and side dishes:
- Pineapple Glazed Baby Carrots
Trusted Tips and Key Reminders
- Use as big of a pan as you can for the carrots to allow the carrots to soften as they cook down.
- Add in the pineapple juice and sugar separate from the arrowroot. I've tested this a few times, and adding the arrowroot in after you combine the pineapple juice and sugar keeps it from clumping.
- To speed up the process, cover the carrots as they simmer, stirring occasionally. This will help it get thick and the carrots to soften.
- This might sound a little odd, but baby carrots come in various sizes. This will actually matter when you are making this recipe, so be sure to find a package of baby carrots that are not too large, as this will make the recipe take a few minutes longer.
The Main Ingredients
- Baby Carrots: Baby carrots are naturally sweet and tender, making them the perfect base for soaking up the glaze.
- Pineapple Juice: The pineapple juice adds a bright, fruity sweetness with a slight tang that gives the glaze its signature flavor.
- Sugar: Granulated sugar enhances the natural sweetness of the carrots and helps create a glossy glaze.
- Butter: The butter adds richness and helps bring the glaze together into a smooth, silky coating.
- Arrowroot Starch: This helps to thicken the glaze so it coats the carrots without feeling heavy.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- If you don't like using baby carrots, chop up larger carrots into bite size pieces, or you can slice them into coins.
- Arrowroot starch may not be as easily available to some, so if you need an alternative, corn starch or tapioca starch work just as well.
- You can swap the granulated sugar for brown sugar for a deeper molasses flavor and caramel color.
How to make pineapple glazed carrots
Step 1: In a large sauce pot, add in the baby carrots, then stir in the pineapple juice and sugar until the sugar is fully incorporated and dissolved. Simmer on the stove for 5-10 minutes.
Step 2: Add in the arrowroot powder and stir until all of the starch is absorbed. Cover and let simmer and bubble for 10-15 minutes, stirring occasionally.
Step 3: To the carrots, add in the butter and stir until the butter is melted. Cover again and let simmer for an additional 10 minutes or until the carrots are semi-fork tender.
Mistakes I've Made (to avoid!)
- Do not allow the carrots to overcook and get mushy. This will not be enjoyable. Keep an eye on the carrots and check the texture with a fork after letting them simmer the first time.
- Make sure you do not use a small pan. In my first test my pot/pan was way too small and the carrots took forever to soften, be sure to leave room in the pan for the carrots to sweat and get soft.
- Do not add all the ingredients in at once. The arrowroot starch could clump and stick to the sugar instead of absorbing appropriately.
- Do not use a high heat!! We want the pineapple glaze to get nice and thick so we need a slow and steady flame.
Pineapple Glazed Carrots FAQs
Similar to my garlic butter rainbow carrots, you can add the carrots to an airtight container for up to five days in the fridge. You can also freeze this for up to two months.
You can reheat in a large pot with a tablespoon of water on a medium to medium low heat. Cover the pot of carrots and let them steam.
Yes, you can use potato starch, corn starch, or even tapioca starch instead of arrowroot if that is not available to you.
Take a look at these other delicious vegetables and side dishes:
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Pineapple Glazed Baby Carrots
Equipment
- Large Sauce Pot
Ingredients
- 1 lb baby carrots
- 1 ½ cup pineapple juice
- ½ cup sugar
- 4 teaspoon arrowroot starch
- 2 tablespoon butter
Instructions
- In a large sauce pot, add in the baby carrots, then stir in the pineapple juice and sugar until the sugar is fully incorporated and dissolved. Simmer on the stove for 5-10 minutes.
- Add in the arrowroot powder and stir until all of the starch is absorbed. Cover and let simmer and bubble for 10-15 minutes, stirring occasionally.
- To the carrots, add in the butter and stir until the butter is melted. Cover again and let simmer for an additional 10 minutes or until the carrots are semi-fork tender.
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