1tablespooncorn starchto thicken the sauce (mixed in 2 tablespoons of water)
3dropsred food coloringoptional
In a saucepan, over medium heat, combine pineapple juice, brown sugar, vinegar, ketchup, and soy sauce.
Whisk constantly, bring to a boil then add the cornstarch slurry to thicken the sauce. Cook for 1 more minute or until it's thickened.
Add food coloring if using, whisk well. Allow the sauce to cool down completely before serving.
Use pineapple juice from a carton or a can, fresh juice won't work here.
If the sauce isn't thick enough, you can add one more tablespoon of cornstarch and whisk it in. But remember, the sauce will thicken even more as it cools down. So only add more cornstarch if the sauce is way too thin.
Store in a sealed jar in the fridge for up to 2 weeks.
The vinegar taste might start fading after a couple of days, so feel free to add a little bit more of vinegar for some tanginess.
Serve as a dipping sauce with egg rolls, tempura, meatballs, hibachi steak, or drizzle over rice.