Ingredients:

  • 1/2 cup (120ml) Pineapple juice
  • 1/4 cup (60ml) Apple cider vinegar
  • 1/4 cup (60ml) Water
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons (30ml) Soy sauce, low sodium
  • 1 tablespoon (15ml) Ketchup
  • 1 tablespoon (15g) Cornstarch
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Ground ginger
  • 1 tablespoon (10g) Green bell pepper, finely chopped (optional)
  • 1 tablespoon (10g) Red bell pepper, finely chopped (optional)

Instructions:

  1. In the saucepan, whisk together the pineapple juice, apple cider vinegar, water, brown sugar, soy sauce, ketchup, cornstarch, garlic powder, and ginger. Ensure there are no lumps of cornstarch.
  2. Place the saucepan over medium heat. Bring the mixture to a simmer, stirring constantly to prevent sticking.
  3. If using, add the chopped bell peppers.
  4. Continue to simmer and stir the sauce until it thickens to your desired consistency, about 5-7 minutes. It should coat the back of a spoon.
  5. Taste the sauce and adjust the sweetness, tanginess, or saltiness as needed. You can add more brown sugar for sweetness, vinegar for tanginess, or soy sauce for saltiness.
  6. Remove the sauce from the heat and let it cool slightly. It will thicken further as it cools. Serve immediately or store in an airtight container in the refrigerator.