Carrots & Pineapples

Original Recipe HERE

I was positive my kids would wolf this down.  They like carrots, and they really like pineapple.  Shockingly, it was a no-go.  They did eat the pineapple, but the carrots were left untouched.  It may have been because I served it during a "Dinner & a Show" night, so they were distracted due to being planted in front of the TV, sitting at their miniature picnic table.  I'll try it again, since they likely have no memory of this dish thanks to being mesmerized by something Disney-ish.

4 large carrots, peeled & chopped [I used a half-bag of baby carrots]
1 can (20 oz) pineapple chunks
1 Tablespoon cornstarch
1 teaspoon cinnamon
1 Tablespoon brown sugar
1 Tablespoon butter

(1) Chop carrots into bite-size pieces.  Steam until tender-crisp.
(2) Drain pineapple, saving juice.
(3) Combine juice, cornstarch, cinnamon, brown sugar, and butter in small sauce pan.  Bring to a boil, stirring frequently, about 2-3 minutes until thick.
(4) Combine carrots, pineapple chunks, and sauce in bowl.  Stir until combined.  Serve warm.

Kid Participation: None.

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