Ingredients
The following ingredients have 16 Servings
- 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 tablespoons ketchup
- 2 tablespoons soy sauce or tamari (GF)
- For the Cornstarch Slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
- Optional: 2-3 drops all-natural red food coloring
Instruction
- 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 for 2-3 weeks.
