1 can pineapple chunks, in syrup
1 2-inch chunk fresh ginger, peeled
4 cloves garlic, peeled
1/3 cup soy sauce
3 tablespoons molasses
3 tablespoons cornstarch
large pinch hot red pepper flakes

Put all ingredients into a blender (including juice from pineapple can) and process until smooth. Simmer over low heat, uncovered, until mixture thickens; about 25 minutes.

Pour into a clean jar and refrigerate until ready to use. Keeps up to 2 weeks.

Cook's Note: Allow to cool before using, if sauce is to be used right away.

Quick Version (no ginger): Combine pineapple (with syrup), cornstarch and soy sauce and proceed as above.

Submitted by: CM