INGREDIENTS
- 1 x 450 g can diced pineapple, drained and juice reserved
- 1.5 cup water – approx
- 2 teaspoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons tomato sauce
- 2 tablespoons brown sugar
- 1 teaspoon grated ginger
- 1 teaspoon curry powder (OPTIONAL)
- 2 tablespoons cornflour
- salt and pepper
DIRECTIONS
- Combine pineapple juice and water to make up 2 cups quantity.
- Place remaining ingredients, except cornflour, in a saucepan and bring to the boil.
- Mix cornflour to a smooth paste with a little water.
- Add to pan, stirring continuously to prevent lumps forming.
- Simmer for 5 minutes.