Ingredients
24
24 servings
- •1 (20 ounce) can pineapple chunks with juice
- •¾ cup water
- •¼ cup rice vinegar
- •¼ cup ketchup
- •¼ cup brown sugar
- •1 tablespoon soy sauce
- •2 teaspoons Worcestershire sauce
- •2 tablespoons cornstarch
- •2 tablespoons water
Instructions
- Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes.
- Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer.
- Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.
Nutritional Facts
Per 24 servings
- Calories: 28
- Carbohydrate: 7g
- Fiber: 0g
- Protein: 0g
- Sugar: 6g
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