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1/2 c. brown sugar
1/4 c. catsup
1/2 c. pineapple juice or
juice from 14 oz. can
pineapple chunks
1/2 tsp. garlic powder
2 Tbsp. cornstarch (mixed with
1/3 c. water)
14 oz. can pineapple chunks,
drained (optional)
1/3 c. cider vinegar

Mix the sugar, catsup, juice, vinegar and garlic togeth-
er in a wok. Stir and bring to a boil. Stir in the corn-
starch mixture and stir until sauce is thickened. If you are
using pineapple chunks, do not add until just before serving.
They should only be heated through, not cooked.

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