• 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/3 cup rice vinegar
  • 2/3 cup pineapple juice
  • 1/3 cup brown sugar
  • 3 tablespoons ketchup
  • 1 tablespoon light soy sauce

1. Directions

In a small bowl, whisk together the wheat starch with water to make slurry and rest aside for 5 minutes. In a middle size sauce pan add pineapple juice, rice vinegar, brown sugar, ketchup and light soy sauce to boil in medium heat. Add the wheat starch slurry and cook for 2 minutes until thicken. You can use the sauce right away, or you can keep it in the refrigerator for up to two weeks in a container.