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, scraped and cut diagonally into 1/2 inch pieces (about 1/2 lb.)
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 carrots; cover, reduce heat, and simmer 10 minutes. Stir in reserved pineapple tidbits and cook an additional 5 minutes or until carrots are 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. Serves 6. (110 calories per 1/2 cup serving)