1In a small saucepan, combine pineapple juice (or water), vinegar, sugar, ketchup, and salt.
2In a small saucepan, combine pineapple juice (or water), vinegar, sugar, ketchup, and salt.
3In a small saucepan, combine pineapple juice (or water), vinegar, sugar, ketchup, and salt.
4Stir over medium heat until the mixture begins to bubble and the sugar has dissolved.
5Stir over medium heat until the mixture begins to bubble and the sugar has dissolved.
6Stir over medium heat until the mixture begins to bubble and the sugar has dissolved.
7Add the cornstarch slurry, stirring constantly.
8Add the cornstarch slurry, stirring constantly.
9Add the cornstarch slurry, stirring constantly.
10Simmer for 1-2 minutes or until the sauce thickens.
11Simmer for 1-2 minutes or until the sauce thickens.
12Simmer for 1-2 minutes or until the sauce thickens.
Ingredients
0.5 cup pineapple juice or water
0.5 cup pineapple juice or water
0.5 cup pineapple juice or water
0.5 cup white vinegar
0.5 cup white vinegar
0.5 cup white vinegar
0.5 cup white sugar
0.5 cup white sugar
0.5 cup white sugar
0.25 cup tomato ketchup
0.25 cup tomato ketchup
0.25 cup tomato ketchup
1 tsp salt
1 tsp salt
1 tsp salt
1 tbsp cornstarch or tapioca starch
1 tbsp cornstarch or tapioca starch
1 tbsp cornstarch or tapioca starch
2 tbsp water (for slurry)
2 tbsp water (for slurry)
2 tbsp water (for slurry)
Equipment
saucepandry, clean jar or container (for storage)
Tips
To store: Let it cool completely, then pour into a dry, clean jar or container. Store in an airtight container in the refrigerator for up to 2-3 weeks. If stored in properly sterilised jars and sealed it tight.