Aloha, food lovers! Today, I am excited to share with you one of my absolute favorite side dishes – Hawaiian Carrots. This recipe combines the sweetness of crushed pineapple with the earthiness of carrots, all tied together with a rich, sweet sauce that is utterly irresistible. The first time I tasted this dish, I was instantly transported to the beautiful beaches of Hawaii, the tropical paradise that inspired this recipe. This dish is a beautiful blend of sweet and savory, and its bright, vibrant colors are a feast for the eyes as well as the palate. What I love most about this recipe is how simple and straightforward it is. With just a handful of ingredients and a few simple steps, you can bring a taste of the tropics to your dinner table. Plus, it’s a great way to get kids (and adults!) to eat their veggies. So, are you ready to take a culinary trip to Hawaii? Let’s get cooking!
Ingredients
- 1 lb. pkg. carrots
- 1 (No. 2) can and 1 small can crushed pineapple, drained
- 3 Tbsp. cornstarch
- 1/2 c. brown sugar
- 1/2 stick oleo
Cooking Method
- Scrape and cut carrots into small pieces or chunks.
- Cook and drain; salt.
- Drain pineapple.
- Use 1/2 cup pineapple juice, cornstarch, oleo and sugar and cook until thick.
- Add carrots and pineapple to sauce and simmer 10 minutes.
- Better if made a day ahead.
Calorie: 0
Total cooking time:
Difficulty level:
The Carrot Conundrum
Once upon a sunny afternoon, I found myself eyeing a **1 lb. package of carrots** with a peculiar mix of anticipation and trepidation. You see, carrots and I have a history. We go way back, to the time when I was a wee lad and my mother would chase me around with a raw carrot stick, promising me superhero vision if I ate it. Despite the allure of X-ray vision, we agreed to a mutual disdain. But today, I decided it was time for a truce.
The Pineapple Plot Twist
Now, what could make carrots more appealing? How about a tropical twist? That’s right! Enter the **pineapple**. Not just any pineapple though, but an elusive No. 2 can and a small can of crushed pineapple, drained and ready to bring the Hawaiian spirit to my kitchen. As I drained the pineapple, I couldn’t help but remember the time I accidentally used pineapple chunks instead of crushed pineapple in a salsa recipe. Let’s just say, it was more of a pineapple chunk soup than a salsa.
The Cornstarch Comedy
Next on the list was **cornstarch**. Ah, the magical powdery substance that can transform anything from a runny mess into a thick, creamy dream. I have to confess, I’ve had my share of cornstarch mishaps. There was one memorable occasion where I mistook it for powdered sugar. Cornstarch-dusted donuts, anyone?
The Sweet Surrender
Following the cornstarch was **1/2 cup of brown sugar**. Brown sugar and I, we share a sweet bond. Quite literally. It’s my secret weapon, my culinary comrade, my sweet surrender. But boy, does it like to play hide and seek in the pantry! It somehow always manages to sneak its way to the back, behind the seldom-used, yet somehow all-important quinoa.
The Oleo Ordeal
The final ingredient was **1/2 stick of oleo**. Now, if you’re scratching your head wondering what oleo is, let me enlighten you. It’s just a fancy term for margarine or butter. And if you’re wondering why we’re using such a fancy term, well, welcome to the culinary world, my friend!
The Cooking Caper
At last, it was time to bring all these ingredients together. The carrots were scraped and cut into small pieces, their crunch echoing through my kitchen, a reminder of our past skirmishes. They were then cooked, drained, and salted. The pineapple was drained, and 1/2 cup of its juice was mixed with the cornstarch, oleo, and sugar, cooked until it formed a thick sauce. The carrots and pineapple were then added to this sauce and simmered for 10 minutes.
The result? A dish that was tangy, sweet, and oddly reminiscent of a tropical island.
The Waiting Game
Here’s a pro tip: this dish is even better if made a day ahead. Why? Well, it’s like a good drama series on Netflix. The characters need time to develop, the plot needs to thicken, and the suspense needs to build. And believe me, the suspense is real when you have a pot of Hawaiian Carrots sitting in your fridge.
So, there you have it, my friends. A tale of carrots, pineapples, and a culinary journey that took an unexpected Hawaiian detour. Whether you’re a carrot lover, a pineapple enthusiast, or just a foodie looking for a new recipe to try, I hope you enjoy this dish as much as I do. And remember, in the world of food, there’s always room for a little humor and a lot of deliciousness!
