Hawaiian Carrots - cooking recipe

Ingredients

20 ounces pineapple tidbits, undrained
1 tablespoon honey
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
4 large carrots, sliced diagonally in 1/2-inch pieces
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons dry-roasted cashews, chopped

Preparation

Drain pineapple, reserving juice; set pineapple aside.
Combine the reserved juice, honey, oregano, and onion powder in a medium saucepan; bring to a boil.
Add carrot pieces; cover, reduce heat, and simmer 10 minutes.
Stir in pineapple, and cook an additional 5 minutes or until carrot is 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.