This sauce is made by simmering pineapple juice, rice vinegar, and tomato paste, then drizzling it over fried pieces of meat or vegetables. Fresh pineapple chunks and cashews give it a richer texture than the sauce served at Chinese restaurants.
Combine the pineapple, rice vinegar, tomato paste, granulated sugar, and soy sauce in a saucepan.
Bring the mixture to a simmer over medium heat and cook for 10 minutes, until the pineapple chunks soften slightly.
Mix the cornstarch with water, add it to the pan, and cook, stirring, for 5 more minutes until the sauce thickens.
Remove from the heat, sprinkle the toasted cashews over the top, and serve.
Do not add cornstarch directly to the hot sauce; first mix it with cold water to prevent lumps. Allergens: contains soy (soy sauce) and tree nuts (cashews). Also check the product label on the soy sauce for gluten; ingredients may vary by product.
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