Adapted from daringgourmet.com

Ingredients:

1. 1 cup canned pineapple juice ,see note
2. 3/4 cup packed light brown sugar
3. ⅓ cup lemon juice
4. 3 tablespoons ketchup
5. 2 tablespoons soy sauce or tamari (GF)
6. For the Cornstarch Slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

Directions:

1. Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil.
2. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.
3. Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.