Sweet Pineapple Sauce Recipes

Steps:

• Drain both cans of pineapple over a bowl.
• Add/whisk in cornstarch until smooth and combined (no need to measure out the juice) set aside.
• In a small saucepan heat oil over medium-low heat; add in garlic and a small pinch cayenne pepper; stir for 2 minutes.
• Add in ketchup, brown sugar, vinegar and soy sauce; cook stirring until simmering.
• Add in the juice/cornstarch mixture; bring to a boil, stirring or whisking constantly until thickened.
• Reduce heat to low and simmer for 3-4 minutes.
• Mix in the pineapple tidbits.
• Season with black pepper to taste if desired.

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat; stir in the butter, vinegar, salt and pineapple. Serve over ice cream; sprinkle with walnuts.

Steps:

• Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
• Combine cornstarch mixture, remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Cook, stirring frequently, until sauce comes to a gentle boil. Reduce heat and continue to simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

Steps:

• Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
• Meanwhile, make the sweet and sour sauce:
• In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
• Heat oil in a Dutch oven to 350 degrees F.
• Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
• In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.

Steps:

• Place ham on a rack in a shallow roasting pan. Bake at 325° for 1-1/4 to 2 hours or until a thermometer reads 140° and ham is heated through. , Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the ham.

Steps:

• Combine all ingredients and mix on medium speed for 2 minutes.
• Chill in refrigerator for an hour.
• Serve as dipping sauce with southwest eggrolls, chicken tenders, etc.

Steps:

• Juice half of the pineapple, use the juice for the base of the sauce in step two and then the leftover chunks in step 4
• Add water, vinegar, pineapple juice, ketchup and sugar into a pan.
• Dissolve cornflour in 1 tablespoon water and add to pan.
• Continuously stirring, bring all ingredients to the boil, then turn down to simmer and add pineapple, before stirring for another 2 minutes.