1 tbsp. butter
1/4 c. pineapple juice concentrate
1/4 c. orange juice concentrate
Pinch of salt
Freshly ground black pepper to taste
1 lb. fresh or frozen whole baby carrots, preferably Belgian

Combine the butter, juice concentrate, salt, and pepper to taste in saucepan. Hat over medium low heat until the butter melts; then add carrots. Bring to a boil. Reduce the heat and cook until the carrots are tender. Serve hot.