Yield: 3 servings
|1 can||(20oz) unsweetened pineapple tidbits, undrained|
|½ teaspoon||Dried oregano|
|¼ teaspoon||Onion powder|
|4 larges||Carrots (abt 1/2 lb) sliced diagonally into 1/2" pieces|
|2 tablespoons||Toasted cashew, chopped|
Drain pineapple, reserving juice; set pineapple aside. combine reserved juice, honey, oregano, and onion powder in a medium saucepan; bring to a boil. Add carrots; cover, reduce heat, and simmer 10 minutes. Stir in pineapple and cook an additional 5 minutes or until carrots are tender.
Combine cornstarch and water and stir well; add to carrot mixture.
Bring to a boil and cook 1 minute or until thickened, stirring constantly. Spoon into a bowl and sprinkle with cashews.
Quick and Easy Weeknights Cooking Light Special Edition 1995 Submitted By DIANE LAZARUS On 09-29-95