Ingredients
- 2 jalapenos
- 240 ml water
- 130 gr pineapple chunks
- 60 ml lime juice
- 60 ml unsweetened pineapple juice
- 50 gr granulated sugar
- 10 gr ginger (fresh)
- 10 gr chardonnay
- 5 gr cornstarch
- 3 gr cayenne pepper
- 3 gr cilantro (chopped)
- 1 gr salt
In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple juice until smooth. Premix and gradually stir in the water, soy sauce, ginger, Jalapeno, and Cayenne. Cook over medium heat, stirring constantly unyil the sauce is thick and transparent. Finish the sauce by stirring in the pineapple chunks, Chardonnay, and cilantro. Broil swordfish or chicken breast, basting with lemon and butter. Then serve on a bed of rice, topped with a liberal portion of warm sauce. Chile Pepper Magazine
