1/2 C Brown sugar
1/2 C Vinegar
1 Ts Salt
4 Tbs ketchup
3/4 cup pinapple juice
2 ts cornstarch
Warm everything in a saucepan EXCEPT CORNSTARCH to just below a simmer.
Don't let it boil. Then stir in the cornstarch to thicken. Keep stirring.
I like to add chunked pineapple, onions and green peppers (cut in large hunks)
to the sauce before I serve it. Great over any type of tempura,
but we've even eaten it over fried or roasted chicken.
