180ml(3/4 cup) pineapple juicefresh, from a carton or from a tin of pineapple in juice
Instructions
Add all of the ingredients to a small saucepan and stir together.
2 garlic cloves, 1 tsp minced ginger, 2 tbsp malt vinegar, 150 ml (2/3 cup) tomato ketchup, 6 tbsp light brown muscavado sugar, 180 ml (3/4 cup) pineapple juice
Heat over a medium-high heat. Bring to the boil and simmer for 5 minutes until slightly thickened.
Turn off the heat and pour into a serving bowl. Serve hot, warm or cold.
Video
Notes
Can I make it ahead?Yes - make the sauce, cool, cover and refrigerate for up to 3 days. Serve cold or warm through in a saucepan before serving.Can I freeze it?Yes - make the sauce, cool, cover and freeze. Defrost overnight in the refrigerator and heat until piping hot in a saucepan before serving. You can also reheat from frozen in a saucepan, or in the microwave, stirring a few times during reheating.Ingredient swapsMore heat:If you like a bit of heat, add in 1 tablespoon of sriracha OR 1/2 tsp chilli flakes OR a finely chopped fresh chilli with all of the other ingredients before simmering.More sweetness:Add an extra 2-3 tablespoons of light brown or caster (superfine) sugar. You can make the sauce, then taste and add more sugar to taste.Added texture:Add fresh or tinned pineapple chunks for added texture.How to scale up this recipeYou can double or even triple this recipe. You will need to simmer for an extra 5-7 minutes, until the thickness is to your liking if you're making a bigger batch.Nutritional information is per serving. This recipes makes approx 360ml (1 1/2 cups) - which i've counted as 6 servings.