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Categories:Viewed: 54 - Published at: 6 years ago
Ingredients
- 1 tablespoon cornstarch (about 1/4 ounce; 7g)
- 1 tablespoon (15ml) water
- 2/3 cup (160ml) pineapple juice
- 1/3 cup (80ml) rice vinegar
- 1/3 cup (74g) light brown sugar
- 3 tablespoons (45ml) ketchup
- 1 tablespoon (15ml) soy sauce
Method
- In a small bowl, whisk together cornstarch and water. Set aside.
- In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
