For normal meal of 4 servings; use 1/4 La Choy and ~3 servings (60%) of this recipe
1 10 oz. canned pineapple juice
10 packets Splenda (this was reduced)| 3/4 cup packed light brown sugar
1/3 cup rice vinegar (or apple cider vinegar)
3 Tbsp Ketchup Heinz no salt added
garlic, onion powder, other spices, etc, (added)
1/8 tsp liquid smoke
1 1/2 Tbsp cornstarch
2 Tbsp water
2-3 drops red food coloring optional (Really its useless unless you like the color)
Place all of the ingredients, except cornstarch slurry, in a small saucepan and bring to a boil, stir till ketchup and sugar dissolve. In a small bowl mix cornstarch and water till smooth. Then pour cornstarch slurry into saucepan, simmer and stir constantly for another minute until thickened. Stir it in red food coloring if desired.
Use immediately or let the sauce cool and store in an airtight container in the refrigerator for up to two weeks.
Rice vinegar is preferred but apple cider vinegar may be substituted.
Makes 1 1/3 cups sauce.