*Brown sugar x2 tablespoons
*Rice Malt Syrup x 3 tablespoons
*Soy Sauce x 3 tablespoons
*Pickled ginger x 1 teaspoon or 1/2 tsp minced ginger (fresh or from a jar)
*Pineapple, small chopped pieces x 1/2 cup (I used fresh, but if using canned, drain juice first).
*Cold water x 1/2 cup
*Cornflour x 1 teaspoon
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-Heat soy sauce, syrup and sugar until bubbling (just a simmer).
-Add ginger, simmer for a minute.
-Add pineapple, simmer for a couple of minutes and taste, be careful not to burn yourself – it’s better to use a spoon and dip your finger quickly onto the spoon (with sauce) rather than putting the spoon into your mouth. If not sweet enough, add a little more Rice Malt syrup or some caster sugar.
-In a cup, combine cornflour and cold water, mix well until there are no lumps.
-Add cornflour mixture to saucepan with teriyaki sauce and stir. Mixture will thicken.
-Simmer until sauce is thickened. Turn off heat.
-Serve Pineapple teriyaki sauce over crumbed chicken or skewers of cooked chicken. Plain jasmine rice on the side goes well as a side dish and/or stir-fried vegies.
