Simmered from pineapple juice, rice vinegar and tomato paste, this sauce is made to drizzle over fried chicken or vegetables. Using fresh pineapple chunks and cashews gives it a richer texture than the restaurant version.
Combine the pineapple, rice vinegar, tomato paste, sugar and soy sauce in a pot.
Bring the mixture to the boil over medium heat and cook for 10 minutes, until the pineapple softens slightly.
Mix the cornstarch with the water, add it to the pot and cook for 5 more minutes, stirring, until the sauce thickens.
Remove from the heat and scatter the toasted cashews on top before serving.
Do not add the cornstarch straight into the hot sauce; mix it with cold water first or it will clump. Allergens: contains soy (soy sauce), tree nuts (cashew).
Canned pineapple works if fresh is unavailable, but drain the syrup and simply reduce the sugar by one spoonful rather than adding any other sweetener.
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