This is the only one I know (but Iam ure there are toehrs) I learned it when I opened my korean retaurant from one of my cooks who also knew how to cook american-chinese cuisine. 1 large can of pineapple juice 2 cups sugar 1/2 cup white vinegar 1/2 cup cornstarch garlic powder 2 tbsp. salt Put corn starch into a bowl and add about 3/4 cup of water and stir until it is well-mixed and smooth. Set to the side. Pour pineapple juice into a large sauce pan and heat. While heating, pour in vinegar, sugar, salt and just a tad bit of garlic powder. Continue heating, stirring constantly. Once it reaches a light boil, stir cornstarch and water mixture in the bowl again to remix the starch that has settled to the bottom. Pour this mixture into your sauce and continue stirring over medium low heat until it thickens and starts to look clearer. It won't be completely clear because of the pineapple juice. If you want, you can add red food coloring or marishino cherry juice to give it that nice dark pink color of sauces found in most Chinese restaurants. This makes a very large batch of sauce, but the beautiful thing about it is, it can be put into small ziplock bags and frozen for future use.