Hawaiian Carrots

1. 1

   Drain pineapple, reserving juice; set pineapple aside.

2. 2

   Combine the reserved juice, honey, oregano, and onion powder in a medium saucepan; bring to a boil.

3. 3

   Add carrot pieces; cover, reduce heat, and simmer 10 minutes.

4. 4

   Stir in pineapple, and cook an additional 5 minutes or until carrot is tender.

5. 5

   Combine cornstarch and water, and stir well; add to carrot mixture.

6. 6

   Bring to a boil, and cook 1 minute or until thickened, stirring constantly.

7. 7

   Spoon into a bowl, and sprinkle with cashews.

* Per serving · 4 servings · Values may vary.

No additional tips available.