Ingredients
- 8 ounce can of crushed pineapple in juice
- 4 tablespoon brown sugar
- 1 tablespoon fresh ginger, grated
- 1 1/2 teaspoon minced garlic
- 1/2 cup mirin or a dry white wine *
- 1/4 cup low sodium soy sauce
- 1 teaspoon corn starch
Instructions
- Combine the pineapple, juice, 2 tablespoon brown sugar, ginger, and garlic in a small saucepan over high heat.
- In a separate bowl, whisk together the mirin, remaining 2 tablespoon brown sugar, soy sauce, and corn starch. Be sure to remove any lumps.
- Add to the pineapple mixture and bring to a boil.
- Once it begins to boil, reduce to low/simmer until the sauce thickens. ~about 20-25 minutes.
- Transfer to a bowl and refrigerate until ready to use.
