Ingredients

• 1 1/2 ounces oil
• 1/2 cup chopped green onions
• 35 grams salt
• 1 teaspoon pepper
• 1 cup pineapple jelly
• 1 cup plum sauce
• 1/2 cup Sriracha
• 1 pineapple, cubed (about 2 pounds)
• 20 ounces pineapple juice

Instructions

1. In the pan heat the oil over high heat and add the green onions. Cook for 5 minutes, then add the salt and pepper and stir for a few seconds. Add the pineapple jelly and plum sauce cook for a couple of minutes and stir in the Sriracha. Stir and slowly drop all but 1 cup of the pineapple chunks (be careful of the splash-- it burns) into the pan. Cook for 5 minutes then remove the pan from the heat and let cool.
2. Remove the cooked pineapple from the pan and put into a blender with the pineapple juice and 8 cups water, and grind until the pineapple chunks disappear. Pour the pineapple mixture and the sauce from the pan into a bowl and mix well. Thinly slice the reserved pineapple and mix into the bowl.
3. Use this sauce on pork or as a marinade for grilled shrimp.