Sweet pineapple, soy, and ginger blend in a quick, bold sauce for glazing or dipping grilled chicken skewers.
# Components:
→ Fruit & Juices
01 - 1 cup fresh pineapple, diced (or drained canned pineapple)
02 - 1/4 cup pineapple juice
→ Sauce Base
03 - 1/3 cup low-sodium soy sauce
04 - 2 tablespoons rice vinegar
05 - 2 tablespoons brown sugar
06 - 1 tablespoon honey
→ Aromatics & Flavor
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1/2 teaspoon sesame oil
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Thickener
11 - 1 tablespoon cornstarch
12 - 2 tablespoons cold water
# Method:
01 - Combine the diced fresh pineapple or drained canned pineapple with pineapple juice in a blender or food processor. Process until a smooth puree is achieved.
02 - Transfer the pineapple puree to a small saucepan. Add the low-sodium soy sauce, rice vinegar, brown sugar, honey, minced garlic, grated ginger, sesame oil, and optional crushed red pepper flakes. Stir thoroughly to combine all ingredients.
03 - Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently. Allow it to simmer for 3 to 5 minutes to allow the flavors to meld.
04 - In a separate small bowl, whisk together the cornstarch and cold water until a smooth, lump-free slurry forms.
05 - Gradually stir the cornstarch slurry into the simmering sauce. Continue to simmer, stirring constantly, until the sauce has thickened to your desired consistency, approximately 2 to 3 minutes.
06 - Remove the saucepan from the heat and let the sauce cool slightly. It can then be used as a glaze for chicken skewers or served as a dipping sauce.
