Hawaiian Carrots

Vicki Butts (lazyme)


A simple and delicious side dish that goes well with any grilled entree.

From Quick and Easy Weeknights.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 20 oz
    pineapple tidbits, undrained
  • 1 Tbsp
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    onion powder
  • 4 large
    carrots, sliced diagonally in 1/2-inch pieces
  • 1 Tbsp
  • 2 Tbsp
  • 2 Tbsp
    dry roasted cashews, chopped

How to Make Hawaiian Carrots


  1. 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.
  2. 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.

Printable Recipe Card

About Hawaiian Carrots

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Hawaiian/Polynesian
Other Tag: Quick & Easy

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