Hawaiian carrots

Yield: 3 servings

Measure Ingredient
1 can (20oz) unsweetened pineapple tidbits, undrained
1 tablespoon Honey
½ teaspoon Dried oregano
¼ teaspoon Onion powder
4 larges Carrots (abt 1/2 lb) sliced diagonally into 1/2" pieces
1 tablespoon Cornstarch
2 tablespoons Water
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

Similar recipes