Ingredients
1 6 oz can of pineapple juice
6 ounces Low sodium soy sauce
1/3 cup Brown sugar
1 teaspoon Grated fresh ginger
1/2 - 3/4 teaspoons Grated garlic
1 teaspoon Fresh lemon juice
Preparation
Combine everything but lemon juice in a sauce pan and bring to a boil. If you want a thicker sauce, use about 1 tsp of corn starch per 8 oz of liquid. Remove from heat, cool slightly and add lemon juice.
Pour over stir fry dishes, use as a marinade for tofu, or a finishing glaze on grilled/broiled meats.
