Total Time
Prep 10 mins
Cook 20 mins

Makes a nice sauce for cocktail meatballs.

Ingredients Nutrition


  1. Drain pineapple chunks, reserving juice. Add water to juice to make 1 cup.
  2. In a saucepan combine juice mixture, catsup, vinegar, cornstarch, brown sugar, soy sauce, beef bouillon, and ground red pepper.
  3. Cook and stir until thick and bubbly.
  4. Add pineapple and serve.
Most Helpful

5 5

Made this for a Polynesian-themed wedding party. I tripled the ingredients and made it the day before. On Wedding Day, we heated it up on the grill in a covered aluminum pan. Guests smeared it on their Roast Pork, Grilled Chicken, Pork Sausage, and Kielbasa....sorry, no leftovers...Amazing sauce!!!!....should have made a bigger batch. Thanks for sharing.

5 5

Quite tasty! I always like a lot, and since your recipe has a nice easy proportion, I just replaced the word tablespoons with cups. I did not though, use 1 cup of cornstarch, I pretty much always thicken by eye, as from past experiences have learnt of cornstarch's almost exponential potential. I didnt have canned pineapple, so I used about 3/4 of a whole fresh one. Since I had used cups instead of tablespoons, I pretty much would have had to added 18 cups of juice, which seemed a tad gratuitous. I added the juice to taste really, and found a nice medium, and really enjoyed it, I achieved exactly what I was going for. I will, tomorrow, try the exact recipe, as I am interested to taste how the flavors compare. I recommend adding the part about the reserve juice plus the water into the ingredient listing. Not a huge deal but when glancing at a recipe, its good to see what you "need" in that nice little area. :) Just so you know I served it with tempura fried scallops and shrimp! It was a huge hit! I called it "Scallopolynesian Islands"! Yeahh silly I know, but the funnier you make it the more the waiters will sell it! Thanks again!