Hawaiian Carrots

Average: 3.5 (2 votes)
20 minutes 6 Servings Print RecipeEmail Recipe


20ouncepineapple tidbits in juice (drained, juice reserved)
1⁄2teaspoondried whole oregano
1⁄4teaspoononion powder
4largecarrots (peeled and cut diagonally into 1/2-inch pieces)
2tablespoonunsalted cashews (roasted and chopped)


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

Combine cornstarch and water; stir until smooth. Stir cornstarch mixture into carrot mixture; cook 1 minute or until thickened. Transfer to a serving dish; sprinkle with cashews.

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