An easy and family friendly recipe for low fodmap pineapple sweet and sour sauce! Goes great with coconut chicken strips.
Ingredients
1/3 cup
Pineapple juice
1 tbsp
Cornstarch
1/3 cup diced
Pineapple
(use canned, crushed pineapple)
2 tbsp
Cane sugar
2 tsp
Tomato paste, canned
1 tbsp
Vinegar, white
1 tsp
Soy sauce, tamari
(or fish sauce)
Instructions
Open a can of crushed pineapple. Drain the pineapple juice from the can and measure out 1/3 cup.
Pour the cornstarch and 2 tbsp of the pineapple juice into a small saucepan. Stir until combined and no lumps remain. Slowly pour the rest of the pineapple juice into the pan while stirring constantly.
Mix in the remaining ingredients. Heat pan on medium low heat. Stir the mixture approximately every 30 seconds. Cook for approximately 5 minutes until sauce has thickened. Taste the sauce, and add in more vinegar, sugar and/or soy/fish sauce as needed.
Store in a container in the fridge for up to 5 days.
