Baby Carrots With Pineapple Glaze

Bring a pan of water to a boil. Add the carrots and cook for 4 to 5 minutes. Test for doneness.

Drain and rinse with cold water to stop the cooking. Drain and pat dry. Refrigerate until ready to use.

Put the pineapple juice and ginger into a large skillet. Bring to a boil and continue boiling for 2 minutes.

Add the carrots, butter, salt and a little pepper. Boil until the liquid has reduced and thickened and the carrots are glazed, about 4 minutes. Stir often.

Stir in the cilantro if using and serve.