Ingredients:

  • 1 cup (240 ml) pineapple juice
  • 1/2 cup (100 g) sugar
  • 1/3 cup (80 ml) distilled white vinegar
  • 2 tablespoons (30 ml) soy sauce (use low-sodium if preferred)
  • 1 tablespoon (8 g) cornstarch
  • 2 tablespoons (30 ml) water
  • 1 teaspoon (5 g) garlic powder (optional for extra flavor)

Instructions:

  1. In a saucepan, mix pineapple juice, sugar, vinegar, soy sauce, and garlic powder (if using).
  2. Place the saucepan over medium heat. Stir occasionally until the sugar dissolves and the mixture begins to simmer.
  3. In a small bowl, whisk together cornstarch and water until smooth.
  4. Gradually add the cornstarch slurry to the simmering sauce, stirring constantly to avoid lumps. Continue cooking until the sauce thickens and becomes glossy (about 1-2 minutes).
  5. Remove from heat and let cool slightly. Use immediately or cool completely before storing in an airtight container in the fridge for up to two weeks.