1 (1 lb. 4 oz.) can pineapple chunks in pure juice
2 tbsp. coarsely chopped mint leaves

Set aside 4 pineapple chunks for garnish. Turn remaining pineapple and liquid into 9-inch square pan. Place in freezer until almost frozen, about 1 1/4 hours.

In small amounts, turn pineapple into electric blender, along with chopped mint; cover. Blend at low speed just until smooth, but not melted, stopping blender frequently to push pineapple chunks into blades with rubber scraper.

Spoon into 4 sherbet glasses. Top each frappe with a reserved pineapple chunk and a mint sprig, if desired. Makes 4 servings, 113 calories each.