2 tb Jalapenos; seeded, minced 1 c Water
1 ts Cayenne pepper Soy sauce
1/4 ts Salt 2 tb Fresh ginger;peeled,shredded
2 tb Cornstarch 1/2 c Pineapple chunks
1/4 c Granulated sugar 2 tb Chardonnay or dry white wine
1/4 c Lime juice, fresh preferred 1 tb Chopped cilantro
1/4 c Unsweetened pineapple juice
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
