Slow Cooker Pineapple Glazed Carrots
These pineapple glazed carrots bring a little tropical sweetness to your holiday table. Brown sugar, butter and crushed pineapple make an easy glaze, while coconut and dried cranberries add a festive finish. Let the slow cooker handle this side dish while you make the rest of dinner, or use the oven instructions below.
- Serves: 8
- Prep Time: 5 minutes
- Cook Time: 4-5 hours, or until tender
Ingredients
- 2 pounds of baby carrots
- ¼ cup of brown sugar
- 4 Tbsp butter
- 8 ounces canned crushed pineapple (undrained)
- shredded coconut (garnish)
- dried cranberries (garnish)
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
How to Make Slow Cooker Pineapple Glazed Carrots
Step 1: Place the carrots in the slow cooker. Add the butter, brown sugar, and crushed pineapple, including the juice. Reserve the coconut and dried cranberries for serving.
Step 2: Cover and cook on LOW for 4-5 hours, or until the carrots reach your preferred tenderness. Stir occasionally and replace the lid promptly.
Step 3: Stir gently to coat the carrots in the glaze. Transfer to a serving bowl, spoon over some of the glaze and sprinkle with shredded coconut and dried cranberries.
Oven Method
Preheat the oven to 425°F. Place the carrots in a rimmed baking dish large enough to spread them in a single layer.
Combine the butter, brown sugar and undrained crushed pineapple in a small saucepan. Heat, stirring, until the butter melts. Pour over the carrots and toss to coat.
Bake for 15–20 minutes, stir, then continue baking for another 10–15 minutes, or until tender. Sprinkle with shredded coconut and dried cranberries before serving.
🍋 Simply Made Suggestions …
- Keep the pineapple juice: It adds flavor and helps the carrots cook.
- Add the toppings last: Sprinkle on the coconut and cranberries just before serving.
- Allow a little flexibility: Carrot size and slow cooker models can affect cooking time. Check for tenderness before serving.
🥕Before You Go …
Planning the rest of your holiday dinner? Browse our Thanksgiving Dinner Menu for recipes and a cooking timeline. You might also enjoy our Apricot Glazed Carrots or serve these alongside our Traditional Honey Dijon Ham.
Slow Cooker Pineapple Glazed Carrots
Equipment
- Slow cooker
Ingredients
- 2 lbs baby carrots
- ¼ cup brown sugar
- 4 Tbsp butter
- 8 oz canned crushed pineapple (undrained)
- shredded coconut (garnish)
- dried cranberries (garnish)
Instructions
- Place the carrots in the slow cooker. Add the butter, brown sugar and crushed pineapple, including the juice. Reserve the coconut and dried cranberries for serving.
- Cover and cook on LOW for 4-5 hours, or until the carrots reach your preferred tenderness. Stir occasionally and replace the lid promptly.
- Stir gently to coat the carrots in the glaze. Transfer to a serving bowl, spoon over some of the glaze and sprinkle with shredded coconut and dried cranberries.
Notes
Oven Method
Preheat the oven to 425°F. Place the carrots in a rimmed baking dish large enough to spread them in a single layer. Combine the butter, brown sugar and undrained crushed pineapple in a small saucepan. Heat, stirring, until the butter melts. Pour over the carrots and toss to coat. Bake for 15–20 minutes, stir, then continue baking for another 10–15 minutes, or until tender. Sprinkle with shredded coconut and dried cranberries before serving.Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
