Glazed green beans are easy enough for a weeknight meal, but it’s simple to dress them up for the holidays with juicy pineapple and crunchy pecans. For a sweet and savory side dish recipe that’s naturally gluten free and vegan, and perfect alongside a Thanksgiving turkey or Christmas ham, enjoy these Pineapple Pecan Glazed Green Beans.
Pineapple Pecan Glazed Green Beans
Disclaimer: This recipe was developed through a sponsored partnership with Dole Packaged Foods. As always, all opinions are my own.
Oh, my family. I love them, but they are a tough bunch. OK, most people would actually find them really easy. You see, our holiday meals are always the same. Any time I try to introduce a new menu item, it basically goes over like a lead balloon. So we just stick with the same thing every year. Yes, most people would find this easy, but I’m a food blogger.
Easter has its ham, kielbasa, paska, sweet Ukrainian Easter cheese, and, well, potato salad since that makes complete sense. Christmas Eve is a meatless carb-fest of pierogies, mashed potatoes, corn pudding, green beans and mushrooms, and another obvious choice of fried fish and shrimp. At least I do get to have a little fun with making different desserts for these holidays.
But then there’s Thanksgiving. Of course we have the turkey and mashed potatoes. I make the stuffing the way my grandma did, basically like lead bricks of bread, and there’ll be no adding cranberries or apples or anything like that. Anytime I try to make sweet potatoes, the Hubby and I, who are basically shunned because we don’t like mashed potatoes, are the only ones who eat them, and the leftovers get picked on till they end up in the trash. I simmer and stir the cranberry sauce to thicken it up nicely and strain out all the skins, and they’ll three times as much of the canned cranberry as my homemade version. Let’s not even talk about the time I tried to make roasted Brussels sprouts. And of course, pie.
Well this year, they can have their green bean casserole, because whether anyone else eats them or not, I’m making these…
Pineapple Pecan Glazed Green Beans are a sweet and savory vegetable side dish. With crunchy pecans for texture, a little zing from ginger, and the bright green and yellow that make it gorgeous on a serving dish, it’s certainly special enough to show up on any holiday menu. But it’s also so quick and easy that it can certainly be part of any weeknight dinner. And let’s not forget that it is naturally gluten free and vegan, and filled with nutrition from the beans themselves, as well as the nuts and those juicy Dole Pineapple Tidbits.
I am proud to be partnering with Dole Packaged Foods to create recipes featuring their highest quality, GMO-free fruits and veggies. You can always find Dole in my freezer and pantry, and often in #BugsLunchbox, so I am thrilled to share ways to use their products to make it easy to get more fruits and veggies in your diet in a no-fuss way. Find out more about their products by following Dole Sunshine on Facebook, Twitter, Instagram, and Pinterest.
These Pineapple Glazed Green Beans will fit in perfectly on both your weeknight dinner table and your holiday menu.
They are easy and healthy, meaning you can whip them up in minutes to go alongside your BBQ Chicken Tostadas or some simple grilled steak. But they’re also dressed up enough (and can easily be doubled or tripled) to be perfectly welcome on the plate with a slice of holiday ham or turkey.
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Enjoy this Pineapple Pecan Glazed Green Beans recipe!
- 1 pound of fresh or frozen green beans
- ½ Tablespoon olive oil
- 1 small clove garlic, finely minced
- ¼ cup chopped pecans
- ½ teaspoon ginger
- 1 teaspoon kosher salt
- a few grinds of black pepper
- ¼ cup juice from the Dole Canned Pineapple Tidbits in 100% Pineapple Juice
- 2 Tablespoons honey
- ½ cup Dole Canned Pineapple Tidbits in 100% Pineapple Juice
- Steam or cook green beans according to package directions to desired doneness.
- Heat olive oil in a large skillet over medium heat.
- Add green beans, garlic, pecans, ginger, salt, and pepper to the skillet and saute for 3 or 4 minutes until the green beans are slightly blistered, garlic is releasing its aroma, and pecans begin to toast.
- Stir in the juice and honey and cook for several more minutes until the sauce starts to thicken and glaze the beans.
- Add the pineapple, toss, and serve hot.
While you have that can of Dole pineapple open, try these recipes from me and my friends…
- Pineapple Enchilada Slow Cooker Chicken from Ally’s Kitchen
- Pineapple Coconut Energy Balls
- Glazed Ham Sliders with Pineapple and Brie from Wildflour Kitchen
- Tropical Chicken Salad
- Pineapple Casserole from Moore or Less Cooking