Ingredients
"2 14-ounce cans/348 milliliters pineapple chunks (packed in juice)",
"1/2 cup white vinegar (or red wine vinegar)",
"3/4 cup white sugar",
"2 tablespoons fish sauce (or for vegetarians: 1 tablespoon soy sauce and 1/3 teaspoon sea salt)",
"3 cloves minced garlic",
"1/8 to 1/2 teaspoon cayenne pepper (to taste)",
"1 tablespoon lemon (or lime juice)",
"1 tablespoon ketchup",
"1 1/2 tablespoon cornstarch",
"1/4 cup water",
"Optional: 2 drops red food coloring"
Instructions
Pour 1 can of pineapple chunks (with juice) into a medium to large pot, frying pan, or wok. Drain the juice from the other can into the pot, squeezing out all the juice from the fruit (to save for drinking or using in other dishes ).
Add the vinegar, sugar, fish sauce (or substitutions), garlic, cayenne, lemon or lime juice, and ketchup.
Bring to a boil, then reduce heat to medium to reach a nice strong simmer (uncovered) for 12 to 15 minutes or until sauce reduces by one-third.
Stir cornstarch into the water with a fork until dissolved and add to the sauce. Reduce heat to low and simmer 5 minutes or until sauce has thickened. Add coloring if using.
Do a taste-test, looking for a balance of sweet and sour, plus a hint of spicy and salty flavors. It's easy to adjust these flavors to your liking: if you find it too sour, add more sugar; if it's too sweet or too salty, add more lemon juice. More cayenne can be added for more spice.
Prep: PT6M
Cook: PT15M
Total: PT21M
Serves:
