Slow Cooker Pineapple Glazed Carrots

Slow Cooker Pineapple Glazed Carrots combine baby carrots, brown sugar, butter and crushed pineapple for an easy holiday side dish. Finish with shredded coconut and dried cranberries for a festive touch.

Tara

Prep Time 5

Total Time 4 5

Servings

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 3½–4 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:

Christmas Glazed Carrots: Add butter, brown sugar, crushed pineapple (undrained) to a small pot. Heat ingredients until butter is melted and ingredients are heated through. Pour heated ingredients over top of the carrots on a baking sheet. Set oven to 425° F for 15-20 minutes and then toss carrots and cook for a further 10-15 minutes or until carrots are tender. Garnish with shredded coconut and dried cranberries.

Nutrition

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.