1 lb. carrots, sliced
1/2 c. sugar
4 tsp. cornstarch
6 oz. pineapple juice
2 tbsp. butter
2 tbsp. chopped fresh mint leaves

Cook carrots covered in boiling salted water about 25 minutes until tender. Drain. Mix sugar and cornstarch with pineapple juice. Cook, stirring constantly, until sauce thickens, about 3 minutes. Add butter and carrots. Add mint.