Peel pears, using a vegetable peeler; leave stems intact.
With melon bailer scoop out and discard core and seeds, working from blossom (bottom) end of each pear.
Stand pears, stem up, in a deep 3-quart pan.
Pour pineapple juice over pears and bring to a boil; cover, reduce heat, and simmer for 15 to 20 minutes or until just fork-tender (time will vary, depending on variety and ripeness of pears).
With slotted spoon, lift pears from juice to a serving dish; set aside.
Increase heat to high and boil juices, uncovered, stirring occasionally, until reduced to about 1 cup.
Stir in creme de menthe; pour over pears.
Cool, cover, and refrigerate for at least 4 hours or until next day.