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Minted Carrots With Pineapple

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“Adapted from Cooking Light, 1989. Makes 6 servings at 68 calories per 1/2 cup.”
READY IN:
25mins
SERVES:
6
UNITS:
US

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

Directions

  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.

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