6-8 medium carrots, sliced thin
1 c. pineapple juice
2 tbsp. butter
2 chicken bouillon cubes
1/4 tsp. powdered ginger
1 tsp. sugar

Combine juice, butter, bouillon cubes, ginger, and sugar in saucepan. Bring to a boil. Lower heat, add carrot slices and simmer until all liquid is absorbed. Cook carrots for several minutes more, shaking pan frequently until carrots are lightly glazed.