INGREDIENTS :

1 cup fresh pineapple, finely chopped
1/2 cup water
1/4 cup white vinegar
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
2 teaspoons cornstarch
2 tablespoons water (additional for cornstarch)
1 teaspoon red chili flakes (adjust based on heat preference)
Salt to taste

INSTRUCTIONS

Combine Ingredients: In a saucepan over medium heat, add the chopped pineapple, 1/2 cup water, vinegar, honey, soy sauce, ginger, and garlic. Bring the mixture to a simmer.
Simmer: Reduce the heat and let it simmer for 10 minutes, or until the pineapple is tender.
Thicken Sauce: In a small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry. Stir this slurry into the simmering sauce.
Season: Add the chili flakes and salt to the sauce. Continue to simmer for another 5 minutes, or until the sauce has thickened to your liking.
Cool: Remove the sauce from heat and allow it to cool. The sauce will thicken further as it cools.
NOTES
Adjust the amount of chili to increase or decrease the heat level.
The sauce can be stored in the refrigerator for up to a week.
NUTRITION
Calories: 50 per tablespoonSugar: 12gFat: 0gCarbohydrates: 13gProtein: 0g