Easy Sweet and Sour Carrots

sweet and sour carrots
Diana Rattray
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
108 Calories
0g Fat
26g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 108
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 158mg 7%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 11%
Protein 1g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 1 pound carrots, sliced
  • 1 green bell pepper, cut into 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

Steps to Make It

  1. 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.

  2. Drain pineapple juice into a measuring cup and add enough water to make 1/3 cup.

  3. 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.

  4. Stir the sauce into hot vegetables; add the pineapple chunks and heat through.