Ingredients:

  • 1/2 cup (120 ml) Pineapple Juice, unsweetened
  • 1/4 cup (60 ml) Soy Sauce, low sodium preferred
  • 1/4 cup (50g) Brown Sugar, packed
  • 2 tablespoons (30 ml) Rice Vinegar
  • 1 tablespoon (15 ml) Cornstarch
  • 1 tablespoon (15 ml) Water
  • 1 tablespoon (15 ml) Sesame Oil
  • 1 clove Garlic, minced (approximately 1 teaspoon)
  • 1 teaspoon (2g) Fresh Ginger, grated
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 1/4 cup (40g) Diced Pineapple (fresh or canned, drained)
  • 2 Green Onions, thinly sliced (for garnish)

Instructions:

  1. In a small saucepan, whisk together the pineapple juice, soy sauce, brown sugar, and rice vinegar.
  2. In a small bowl, whisk together the cornstarch and water until smooth.
  3. Add the sesame oil, garlic, ginger, and red pepper flakes (if using) to the saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally.
  4. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly to prevent lumps.
  5. Continue to cook, stirring constantly, until the sauce has thickened to your desired consistency, about 1-2 minutes.
  6. Remove from heat and stir in the diced pineapple.
  7. Let the hawaiian chicken sauce cool slightly before using. Garnish with sliced green onions before serving.