Minted Carrots With Pineapple

Total Time
Prep 10 mins
Cook 15 mins

Adapted from Cooking Light, 1989. Makes 6 servings at 68 calories per 1/2 cup.

Ingredients Nutrition

  • 2 cups pineapple, cubed
  • 13 cup unsweetened pineapple juice
  • 1 tablespoon honey
  • 14 teaspoon salt
  • 14 cup of fresh mint, minced
  • 4 large carrots, scraped, cut diagonally into 1/2-inch slices


  1. Combine pineapple juice, honey, salt and fresh mint in a medium saucepan; bring to a boil.
  2. Add carrots; cover reduce heat, simmer 8-10 minutes.
  3. Stir in pineapple cubes and cook an additional 5 minutes or until carrots are tender.
Most Helpful

I made this with brisket for the "something sweet" for Rosh Hashanah. My husband who is Jewish said it felt traditional. It's pretty easy to make, and for me the mint taste was perfect. No, it's not a dish that you say "wow!" but it's healthy, yummy comfort food. I'll definitely be making it again!

Mrs. Atkins September 06, 2013

It was okay. Pretty mild mint flavor presented itself mostly as an aftertaste. All six of us (3 kids and 3 adults) were indifferent. Only one kid expressed dislike, but no one ate as much as they do when I just make "plain" cooked carrots with butter. I won't make it again. It didn't taste bad... just... eh.

peachlovehope November 23, 2012

This was great!! I used fresh pineapple and everyone loved it!

Spinnenkatie December 26, 2007