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