Ingredients
- 1 can (20 ounces) pineapple (crushed or chunks, packed in 100% juice)
- 2 tablespoons light brown sugar (omit or reduce if using pineapple in syrup)
- 1 tablespoon lime juice
- 1 teaspoon cornstarch
Directions
1. Blend: Pour the entire can of pineapple—both the fruit and all of its juices—straight into a blender. Blend on high until completely smooth.
2. Strain: Pour the pineapple puree through a fine-mesh strainer into a medium pan, using a spoon to press down and extract as much liquid as possible. Discard the leftover pulp.
3. Boil: Place the pan over medium-high heat. Whisk in the brown sugar and bring the liquid to a boil.
4. Simmer: Reduce the heat to medium and let the juice simmer for about 10 minutes until it has slightly reduced.
5. Thicken: In a small bowl, whisk together the lime juice and cornstarch to create a smooth slurry. Whisk this mixture into the simmering pineapple juice.
6. Final Simmer: Let the sauce simmer for another 10 minutes, stirring occasionally, until it thickens to a medium, syrupy consistency.
7. Cool & Store: Remove the pan from the heat. Once the sauce is cool enough to handle, transfer it to a squeeze bottle or an airtight container and store it in the refrigerator until ready to use