In a medium saucepan cook fresh carrots, covered, in a small amount of boiling water for 7 to 9 minutes or till crisp-tender. (Or, cook frozen carrots according to package directions.) Drain; remove from pan. In the same saucepan combine onions, juice, honey, margarine, vinegar, cornstarch, and soy sauce. Cook and stir till bubbly. Add carrots. Cook and stir till heated through.

Microwave directions:

In a 1-1/2-quart casserole micro-cook fresh carrots and 2 tablespoons water, covered, on 100% power (high) for 7 to 10 minutes or till crisp-tender. (Or, cook frozen carrots according to package microwave directions.) Drain; remove from casserole. In the same casserole combine onions, pineapple juice, honey, margarine, vinegar, cornstarch, and soy sauce. Cook, covered, on high for 2 to 3 minutes or till bubbly, stirring every 30 seconds. Stir in carrots. Cook about 1 minute more or till hot.