Enjoy this simple version of a Chinese takeaway favourite as a dipping sauce or mix it through meat and veg for a tangy, flavourful dish
Prep:5 mins
Serves 4-6 (makes 350ml)
200ml pineapple juice100g light brown soft sugar4 tbsp tomato ketchup2 tbsp soy sauce3 tbsp rice wine vinegar1 tbsp cornflour
STEP 1Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.STEP 2Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.
