Sauce Recipes for the Graduation Party

Pineapple-Ginger-Peanut Sauce for Chicken & Lentils
6 cups pineapple juice
3 T. grated fresh ginger
3 T. tamari sauce
1 cup water
1 cup sugar
1 cup brown sugar
2 T. chili sauce (I used spicy thai chili sauce)
3 t. salt
3/4 cup vinegar
3/4 lime juice
1 T. dried onion
1 T. garlic
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2 cups cold water
1/3 cup cornstarch
3/4 - 1 cup peanut butter.

Mix the ingredients above the line and bring to a boil.  Lower the heat and simmer for 20 minutes to reduce liquid.  Mix the cold pineapple juice with the cornstarch.  Warm the peanut butter to soften it.  Add the pineapple juice/cornstarch mixture to the pan.  Add some of the pineapple juice to the softened peanut butter, then add back into the pan.  Heat the pan until the mixture bubbles and thickens.

Mix the sauce with meat.  Serve with lettuce leaves, rice, or noodles.

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Pineapple-Ginger Sauce
2 cups pineapple juice
1.5 T. grated fresh ginger
1 T. tamari sauce
1/3 cup water
1/3 cup sugar
1/3 cup brown sugar
1 t. chili sauce (I used spicy thai chili sauce)
1 t. salt
1/4 cup vinegar
1/4 lime juice
2 t. dried onion
2 t. garlic
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2/3 cups cold water
3 T. cornstarch


Mix the ingredients above the line and bring to a boil.  Lower the heat and simmer for 20 minutes to reduce liquid.  Mix the cold pineapple juice with the cornstarch. Add the pineapple juice/cornstarch mixture to the pan.  Bring the pan back to a boil and cook until it thickens.

Serve with lettuce leaves, rice, vegetables, or noodles.


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Thai Peanut Sauce
3 T soy sauce
1 T. ginger
1 cup peanut butter
2 cloves garlic
1/4 cup brown sugar
1/4 cup water
2 T. vinegar
1 can coconut milk
1 T. lime juice
1 t. chili sauce
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3 T. cold water
3 T. cornstarch

Mix the ingredients above the line in a pan and bring to a very gentle boil over medium heat stirring constantly so that it doesn't scorch.  Mix the cold water with the cornstarch and add to the hot peanut mixture.  Continue to head until the pan bubbles and thickens.