Total Time
Prep 10 mins
Cook 10 mins

This is a very easy sauce to make and much tastier and more economical than the purchased bottled variety. The vegetable stock can be substituted for pineapple juice or just plain old water. I use the juice when I am making a stir fry that I will throw some pineapple pieces into. You can vary the ingredients to your taste. To make this sauce gluten free, ensure that you use a GF stock, soy sauce and maize cornflour. White Wings cornflour and Fountain soy sauce are currently gluten free in Australia. The sauce will keep easily for a week in the refrigerator

Ingredients Nutrition


  1. Stir the cornflour into the water.
  2. Combine all ingredients in a small saucepan over a medium heat.
  3. Stir the mixture constantly and bring it to the boil. Continue to stir until the sauce thickens.
  4. Use immediately or store in an airtight container in the refrigerator.
  5. NOTE: For a thicker sauce add more cornflour eg to use as a dipping sauce.
Most Helpful

I'm another one who made this as a dipping sauce! Used the pineapple juice, too, & it made for a great for both some chicken tenders AND some baked potato wedges! A great keeper, for sure! [Made & reviewed in I Recommend]

Sydney Mike April 11, 2011

Used this as a dipping sauce for some chicken tenders..Made recipe as written with no adjustments, and would not adjust in the future. Everyone here enjoyed this very much. Made for I recommend tag..

weekend cooker March 16, 2011

This made a great sauce for meatballs at my bunko night. Everyone loved it. Super easy and delicious. Made for Best of 2011.

Lavender Lynn February 23, 2012