Pineapple and bell peppers add flavor to these tangy sweet and sour carrots.
The carrots are sliced, cooked, then combined with the simple thickened sweet and sour sauce. This easy recipe takes about 20 minutes to prepare and cook.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 1 pound carrots, sliced
- 1 green bell pepper, cut in small squares
- 1 can (8 ounces) pineapple tidbits in juice
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 tablespoons vinegar
- 2 teaspoons soy sauce
Cook carrots in a covered saucepan in lightly salted water for about 8 minutes, or until just tender. Add green pepper; cook 3 minutes longer. Drain the vegetables and set aside.
Drain pineapple juice into a measuring cup and add enough water to make 1/3 cup.
In a small saucepan, combine sugar, cornstarch, and salt; stir in pineapple liquid, vinegar, and soy sauce. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir the sauce into hot vegetables; add the pineapple chunks and heat through.