¼ C. white vinegar
¾ C. sugar
2 T. tomato paste
Few chunks of green pepper and white onions
1 C. chicken broth
1 small can pineapple chunks and pineapple juice from can
4 T. cornstarch
1/4 T. salt
Dissolve the cornstarch in 1/3 cup water. Place all the ingredients together in a sauce pan, except peppers, onions and pineapple chunks. Heat and stir until tomato paste is completely dissolved. Add more tomato paste if a redder color is desired.
Keep stirring mixture while adding cornstarch until thickened and smooth. Add peppers and onions and cook for about 1 minute. Add pineapple chunks and serve over meatballs, wonton bows, egg rolls, chicken, etc.
Note: If sauce is too sour, add more sugar. If it is too sweet, add a little more vinegar.
