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A delicious oriental-inspired dip that blends sweet pineapple juice with rich soy sauce and zesty vinegar. Whipped up in under 5 minutes, this DIY version makes store-bought options pale in comparison.
Once you try making this at home, you'll never want the bottled stuff again. Fresh components deliver punchy, well-rounded taste sensations.
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Key Components:
- Canned pineapple juice: The enzymes in fresh juice stop it from getting thick
- Rice vinegar: Adds mild sourness
- Brown sugar: Gives rich undertones
- Soy sauce: Creates savory backbone
- Ketchup: Helps with texture and look
- Cornstarch: Makes it nice and thick
Step-by-Step Guide:
- Mix Ingredients
- Stir all fluid items except cornstarch mix
- Put in brown sugar
- Stir well
- Heat until bubbling
- Get it Thick
- Mix cornstarch with water
- Pour in gradually while mixing
- Keep heating until thick
- Look for shiny appearance
- Fix Flavor
- Sample and check
- More vinegar if needed
- Tweak sweetness
- Let it cool
- Wait a bit
- Put Away
- Pour into clean container
- Let it cool down
- Close tight
- Keep in fridge
Getting just the right mix of sweet and tangy took a few tries, but I found rice vinegar really makes it work.
Serving Suggestions:
Great with stir-fry dishes, as a dunking sauce, or brushed on barbecued meats.
Keeping it Fresh:
Store in the fridge in a sealed jar. Don't put it in the freezer as it'll get weird.
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Smart Cooking Tricks:
- Get everything ready beforehand
- Don't let it burn while thickening
- Thin with water if needed
- Let it cool before putting away
I've spent so long tweaking this recipe and learned that good stuff going in plus the right thickening method equals an awesome Asian sauce you can make at home.
Frequently Asked Questions
- → Why use canned pineapple juice?
- Fresh juice stops it from thickening properly.
- → What’s the best way to store it?
- Keep it in the fridge inside a sealed container for up to 2-3 weeks.
- → Can I skip the sugar?
- Sure, try a brown sugar substitute instead.
- → What can I use it for?
- Dip food, add to stir-fries, or glaze meats and veggies.
- → Why include food coloring?
- Only if you want the classic red shade. The natural version is brown.