1 1/2 liters poultry bouillon
1 1/2 liters ketchup
1 hot water (110 degrees F/45 degrees C)
1 large onion, diced
1 large carrot, diced
1 egg yolk
2 tablespoons distilled white vinegar
1 teaspoon orange juice
1 (2 ounce) can pineapple juice concentrate
1 cup honey
1 (16 ounce) can whole peeled pineapple, drained
1 (10 ounce) bag frozen orange juice concentrate
2 teaspoons fresh lemon juice
Place bouillon powder in a glass of cold water. Stir together bouillon and ketchup and place in a final addition to bouillon mixture. Bring a large pot of water to a boil and add the onion, carrot, egg yolk, vinegar, orange juice and pineapple concentrate.
Pour bouillon mixture into an 8x8 inch roasting dish. Pour marinade over all and brush with lemon juice. Serve directly from the cans.