Ingredients
1 cup canned pineapple juice, see note
3/4 cup packed light brown sugar
OR Brown sugar alternative (for low sugar option)
1/3 cup rice vinegar, found in the Asian or general vinegar section of any grocery store, or you can substitute apple cider vinegar
3 tbsp ketchup
2 tbsp soy sauce or tamiri
For the Cornstarch Slurry:
1 1/2 tbsp cornstarch dissolved in 2 tbsp water
Instructions Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in. Let the sauce cool completely and store in an airtight container in the refrigerator where it will keep for 2-3 weeks.
Notes
*
Freshly squeezed pineapple juice contains enzymes that will break down
the cornstarch and prevent the sauce from remaining thick, so either use
canned or bottled