8-10 minutes

5 minutes

This recipe makes about a cup. I plan for about 2 T per 4 oz portion of protein.

• Knife
• Cooking spoon or Spatula
• Cutting board
• Grater or rind rasp
• 2 Qt saucepan

• ½ cup chopped pineapple (3-4 slices) or crushed pineapple in juice
• ½ c minced shallot or red onion if you don’t have a shallot
• ½ c orange juice (fresh squeezed from a juicy orange is the best!)
• 1/4 cup lemon or lime juice
• Grated rind of 1 lemon or lime (if you used fresh oranges, throw in some orange zest also!)
• 1 T light brown sugar
• 1/2 -1 tsp Beggs Bold Blends Caribbean Seasoning for amazing flavor and a bit of spicy heat
• 1 T cornstarch mixed in 2 T water

1. Place all ingredients in saucepan.
2. Bring to a low boil.
3. Stir frequently and cook until the orange juice reduces a bit, the shallot bits are soft, and the sauce begins to thicken a bit.
4. Turn the heat off.
5. Let sit 5-10 minutes to cool.
6. Serve warm or cold. It’s delicious either way!

TIP:  Leftover sauce can be stored in the refrigerator for 5 days or frozen for up to a month.