• In a saucepot, heat the pineapple juice, dark brown sugar, apple cider vinegar, ½ cup water and soy sauce over medium heat. Cook until the sugar has dissolved, stirring occasionally.

CORNSTARCH SLURRY

• In a small bowl combine the cornstarch and the remaining ¼ cup water, stirring until the cornstarch is dissolved and the mixture is smooth and blended.
• Whisk the cornstarch mixture into the saucepot.
• Bring the mixture to a boil over medium-high heat and boil for at least one minute until the mixture begins to thicken into a sauce consistency.
• Reduce the heat to medium and cook until the sauce comes to a gentle simmer and thickens to a glossy consistency, about 5 minutes.
• Let the sauce cool and transfer to a mason jar with a lid or an airtight container and refrigerate until ready to use.