Ingredients
1/2
cup packed brown sugar
1
tablespoon cornstarch
1
can (8 oz) crushed pineapple in juice, drained and juice reserved
1/3
cup white vinegar
1
tablespoon soy sauce
1/4
cup finely chopped green bell pepper
Preparation
In 1-quart saucepan, mix brown sugar and cornstarch.
Add enough water to reserved pineapple juice to measure 1/2 cup; stir into sugar mixture. Stir in vinegar and soy sauce.
Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in pineapple and bell pepper.
Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year. Serve with pork, poultry and seafood.
