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crushed pineapple in juice drained with juice reserved
finely chopped bell pepper (i use red)
In a saucepan, mix brown sugar and cornstarch.
Add enough water to the reserved pineapple juice to make 1/2 cup.
Stir it into the sugar mixture.
Stir in the ginger, garlic, vinegar and soy sauce.
Heat to boiling over medium heat, stirring constantly.
Stir in pineapple and bell pepper.
Use immediately of cover and refrigerate until ready to use.