Ingredients

• Ingredients 1tsp olive oil or coconut oil 1 small red onion, finely diced 2 crushed garlic cloves ½ tsp fresh ginger root, grated ½ red chilli, deseeded and finely diced or pinch of chilli flakes, optional ¼ tsp Chinese five spice powder 4 tbsp tomato puree 200ml fresh vegetable stock 2tsp cornflour 2 tbsp rice vinegar or apple cider vinegar 2 tbsp xylitol or pinch of stevia (to taste) 2 tbsp tamari soy sauce, gluten free 200g fresh pineapple cut into small pieces Freshly ground black pepper Pinch of sea salt

Preparation

• Method Heat the oil in a pan and saute the onion for a couple of minutes until it starts to soften. Add the garlic, ginger and chilli if using and stir for a minute. In a small bowl add the cornflour and mix in 3tbsp of vegetable stock to make a smooth paste. Add the remaining vegetable stock, vinegar, xylitol, tamari and tomato puree to the pan and bring to the boil. Turn down the heat, add the pineapple chunks and cornflour paste and simmer for a couple of minutes to thicken the sauce. Season to taste.