These Slow Cooker Pineapple Glazed Carrots are the perfect side dish for Christmas, Thanksgiving, or any dinner! They are perfectly sweet and tender with a punch of flavor from balsamic vinegar, and they are so easy with the help of the crockpot!
Friends, how are we just a few days from Christmas?!?
I feel like every year goes by faster and faster, and there’s no getting away from it. The kids get older, and busier, and life gets crazier, and Christmas comes more quickly.
Christmas is possibly my favorite time of the year (except for the part about it being cold) — I love listening to the crackle of the fireplace in my sweats with a cup of hot chocolate, and sharing good food (and lots of it!) with family and friends.
It can be a hectic time, that’s for sure, but there doesn’t seem to be another time of year that brings people together like Christmas does.
And for us Canadians, since Thanksgiving was already on October 10, we have two and a half months to look forward to Christmas! I actually love having Thanksgiving earlier in the year, because it just means I have extra time to enjoy Christmas baking and decorating. Gimme ALLTHECOOKIES.
I wanted to share something other than holiday desserts here in the month of December, but I just get so sidetracked by the holiday baking! Glazed carrots are one of my side dishes, and I originally had a different variation planned (I shared these Honey Orange Glazed Carrots last year), but then I was browsing through an ancient Betty Crocker cookbook (I think it’s called “Come Home to Dinner”), and I saw Pineapple Glazed Carrots.
What a brilliant idea! Pineapple and carrots are the perfect match — you see them together everywhere! Smoothies, muffins, cake, cookies…. but rarely carrots in a pineapple glaze. It had to happen!
My recipe is different than Betty Crocker’s (basically, I took the title and ran), and one of our favorites to date! They make such a great (so easy!) side dish for the holidays… or any day!
Pin this recipe to save for laterPin this recipe to your favorite board
Slow Cooker Pineapple Glazed Carrots
- 2 lbs carrots peeled and sliced
- 540 ml can pineapple tidbits with juice (or about 2 cups)
- 1/2 cup brown sugar
- 3 tablespoons balsamic vinegar
- 3/4 teaspoon salt
- 2 tablespoons corn starch
- In a medium bowl, combine pineapple with juice, sugar, vinegar, salt and corn starch until combined.
- Add carrots to a 2.5-4qt slow cooker. Pour pineapple over top and stir well.
- Cover and cook on low for 5-6 hours or high for 3-4 hours until tender. Serve.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel