This recipe is very popular with clients and my own children. You can easily ditch the syrups and juice in sauces, and maximise the flavour with tangy rice vinegar, rich tomato paste and plenty of spices. Adding a few chunks of pineapple provides a wonderful texture and natural sweetness without the need to resort to added syrups. If you need a little extra sweetness you can add a little xylitol or pinch of stevia but as the pineapple is sweet you may find you don’t need it.
Serves 4 – 6.
You can pour this sauce over cooked vegetables or use as a dipping sauce. You can store the sauce in the fridge for 2-3 days. It can also be frozen for up to 3 months.
- Heat the oil in a pan and saute the onion for a couple of minutes until it starts to soften. Add the garlic, ginger and chilli if using and stir for a minute.
- In a small bowl add the cornflour and mix in 3tbsp of vegetable stock to make a smooth paste.
- Add the remaining vegetable stock, vinegar, xylitol, tamari and tomato puree to the pan and bring to the boil. Turn down the heat, add the pineapple chunks and cornflour paste and simmer for a couple of minutes to thicken the sauce. Season to taste.