1 (18 to 20 oz.) can crushed pineapple packed in juice
6 tbsp. soy sauce
1 c. cider vinegar
1 1/2 c. sugar
3/4 c. ketchup
6 tbsp. cornstarch
1 c. water

Drain pineapple; reserve 1 cup of juice and set fruit aside.

In a saucepan, mix the juice with soy sauce, vinegar, sugar and ketchup. Bring to a boil. Mix cornstarch with water and stir into the boiling mixture. Cook, stirring until thick. Add pineapple.

This sauce freezes well. I usually make this large batch and freeze at least half of it.

This is very good over chicken wings. First bake the wings and drain off the fat. Pour sauce over and stir to coat each piece. Bake until sauce is very thick.