3 c. unsweetened pineapple juice
1/4 c. soy sauce or teriyaki
2 tsp. ground ginger (more if you like a stronger flavor)
1 tbsp. dried hot red peppers
1/2 c. creamy peanut butter or 3/4 c. chunky peanut butter
2 tbsp. cornstarch
1 tbsp. sugar or honey (optional)

Boil together for 5 minutes 2 cups juice, soy sauce, ginger, red peppers; stir to keep from burning. Reduce heat and add the peanut butter. Stir and simmer until it blends in. Slowly add the other cup of pineapple juice to the cornstarch. When lump free, gradually add it to the simmering sauce. Keep stirring for about 5 minutes until thickened. Great over pasta, with a little meat added it's a main course.