Adapted from Cooking Light, 1989. Makes 6 servings at 68 calories per 1/2 cup.
Make and share this Minted Carrots With Pineapple recipe from Food.com.
- Combine pineapple juice, honey, salt and fresh mint in a medium saucepan; bring to a boil.
- Add carrots; cover reduce heat, simmer 8-10 minutes.
- Stir in pineapple cubes and cook an additional 5 minutes or until carrots are tender.