Ingredients
Scale
- ½ cup (125 ml) pineapple juice
- 2 tbsp honey
- 1 tbsp tomato ketchup
- 2 tsp all-purpose soy sauce
- 2 tsp apple cider vinegar
- ¼ tsp mustard powder
- 1½ tsp cornflour (cornstarch), combined with 2 tsp water
Instructions
- Place the pineapple juice, honey, ketchup, soy sauce, apple cider vinegar and mustard powder in a small saucepan with the heat off (this stops the ingredients from splattering).
- Turn the heat to medium and stir to combine.
- Bring to a gentle simmer, then add the cornflour and water mixture. Cook for 2–3 minutes, stirring often, until the sauce thickens slightly.
- Remove from the heat and allow to cool – the sauce will thicken further as it stands (see note 1)
- Serve warm or cold.
Notes
Note 1 – Adjust consistency The sauce thickens as it cools. If it becomes too thick, warm it gently and add an extra teaspoon of water to loosen.
Make Ahead
You can make this sauce up to 5 days in advance. Store in an airtight container in the fridge. Not suitable to freeze. To reheat, warm gently in a small saucepan over low heat, or microwave in 10–15 second bursts, stirring between each one, until loosened.
Leftovers
See the Make Ahead instructions above.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauces and Dressings, Fakeaway, Family Favourites
- Method: Stovetop
- Cuisine: Australian