1 cup pineapple juice (or use the juice from a 16-ounce can of pineapple) 1/2 cup coconut sugar 1/3 cup rice vinegar 1 teaspoon paprika 1/2 teaspoon chili flakes 1/2 teaspoon ground ginger 1 tablespoon liquid aminos 2 tablespoons corn starch mixed with 3 tablespoons of cold water, must be cold for the corn starch to dissolve

In a sauce pan, add the pineapple juice and brown sugar, and whisk together over low heat. Add the rice vinegar, paprika, chili flakes, ground ginger, and soy sauce and bring to a boil. Once boiling, reduce heat to a low. In a separate bowl, mix the cornstarch and cold water until corn starch dissolves. Pour the corn starch into the pineapple juice mixture and mix well to combine. Allow sauce to cook over low heat for 5 minutes until thickened.

Makes a great coating for roasted cauliflower florets! Add some crushed Szechwan peppercorns for extra zing.

Entire sauce recipe nutrition info:
Calories 458, Carb 121, Protein 3, Fat 0, Sodium 962, Fiber 2
Approx. for 2 tablespoons:
Calories 57, Carb 15, Protein: 0 Fat: 0 Sodium: 120, Fiber: 0