1 (20 oz.) can pineapple tidbits in juice, undrained
1 tbsp. honey
1/2 tsp. dried whole oregano
1/4 tsp. onion powder
4 lg. carrots (about 1/2 lb.), scraped and cut diagonally into 1/2 inch pieces
1 tbsp. cornstarch
2 tbsp. water
2 tbsp. unsalted roasted cashews, chopped

Drain pineapple tidbits, reserving juice; set pineapple tidbits aside. 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. Yield: 6 servings (110 calories per 1/2 cup serving).