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These Pineapple Coconut Glazed Carrots lean sweet but aren’t a dessert. I usually reach for an orange glaze, but after making an orange olive oil cake and orange buttermilk pancakes with citrus syrup, I wanted to try a different fruit profile. Pineapple and coconut felt like a natural, tropical alternative.

I’d been experimenting with pineapple-coconut combinations, and while some ideas needed more work, this glazed carrot recipe succeeded on the first try. I love classic glazed carrots and have made orange versions countless times, but it’s rewarding to find a fresh twist that still appeals to many palates.

For this preparation I used baby carrots. Normally I prefer whole carrots for their moisture and flavor, but I had a bag of baby carrots on hand and decided to experiment. I sliced them on the bias to give them a more elegant shape and to avoid the look of the typical “orange logs.”

To cook, I simmered the carrots in light coconut milk until they were just fork-tender. The coconut milk slightly lightened their color and added a subtle creaminess.

For the glaze, I drained a can of crushed pineapple and reserved about one cup of the unsweetened pineapple juice. I simmered the juice with brown sugar until the liquid reduced and became syrupy—about a quarter cup remained. Then I stirred in about half a cup of the reserved coconut milk, added a pinch of salt to balance the sweetness, and poured the warm glaze over the cooked carrots.

I finished the dish with toasted coconut flakes and a little grated lime zest. The lime brightened the flavors and balanced the sweetness, while its deep green color provided a nice contrast against the orange carrots.

I debated whether to stir the crushed pineapple into the final dish. For photographs I left it out, but when I reheated the leftovers for dinner, I added the pineapple back in—and we loved it. The fruit adds texture and echoes the classic “pork chops and applesauce” pairing, but with tropical notes that complement pork or ham nicely.

For our meal I served these carrots alongside a spring green salad with roasted beets, goat cheese, slivered red onion and orange segments. I pan-fried pork chops and finished them in the oven, served with smashed roasted potatoes. Adding pineapple to the carrots gave the plate a lively, fruity contrast that everyone enjoyed—even my husband, who isn’t a big coconut fan.

This recipe is an easy way to add a new vegetable side to your rotation. It’s simple enough for a weeknight, but elegant enough for a holiday table—consider it as an accompaniment to an Easter ham or a special Sunday dinner.

Give pineapples and coconut a try together—you may find a new favorite for glazed carrots. It’s a small change with wide appeal.

Pineapple Coconut Glazed Carrots

Yield:
4 Servicngs

Prep Time:
5 minutes

Cook Time:
15 minutes

Additional Time:
2 minutes

Total Time:
22 minutes

Carrots Dish

Ingredients

• 1 14 ounce can light coconut milk
• 1 pound carrots, cut into bite-sized chunks
• 1 20 ounce can crushed pineapple, packed in unsweetened pineapple juice (or skip the fruit and use 1 cup unsweetened pineapple juice)
• 3 tablespoons brown sugar
• salt, to taste
• toasted coconut flakes
• lime zest

Instructions

1. Place the carrots in a saucepan and pour the can of light coconut milk over them. Bring to a simmer over medium heat.
2. Simmer until the carrots reach your desired tenderness. Cooking time varies with size; test with a fork. Use a slotted spoon to transfer the carrots to a bowl and season lightly with salt. Pour the remaining coconut milk from the pan into a measuring cup—about 1 cup should remain—and set aside.
3. Drain the crushed pineapple and reserve the juice. You should have roughly 1 cup of unsweetened pineapple juice. If you prefer no fruit in the dish, skip the crushed pineapple and use 1 cup juice.
4. Pour the pineapple juice into the same pan used for the carrots. Stir in the brown sugar and bring the mixture to a boil.
5. Let the juice and brown sugar boil over medium heat, stirring occasionally, until the bubbles become concentrated and the liquid reduces to about 1/4 cup and looks slightly foamy.
6. Stir in about 1/2 cup of the reserved coconut milk and bring briefly to a boil. Taste and adjust sweetness with more brown sugar if needed. Add a pinch of salt to balance the sweetness. If you want fruit in the final dish, add as much of the reserved crushed pineapple as you like—remember it will dilute the glaze slightly, so taste and adjust. Remove from heat and pour the glaze over the cooked carrots.
7. Just before serving, sprinkle with toasted coconut flakes and grate fresh lime zest over the top.

Notes

*You’ll likely have leftover coconut milk and possibly leftover pineapple; both are great for smoothies.

*The glaze yields about 3/4 cup—enough to coat the carrots and to accommodate adding crushed pineapple if desired.

*Make ahead: refrigerate covered, then reheat on the stove or in the microwave. Add toasted coconut and lime zest just before serving.

*If you skip unsweetened pineapple juice and use a sweetened version, reduce the brown sugar to taste.