1/3 cup pineapple juice
1/4 cup ketchup (unsweetened ketchup for paleo)
4 tablespoons honey (for paleo) OR maple syrup (for vegan)
2 tablespoons rice vinegar
1Tablespoon Umeboshi Plum White Balsamic
1 tablespoon soy sauce, or coconut aminos for Gluten-Free
2 teaspoons arrowroot starch or corn starch
Whisk together all of the ingredients in a small saucepan off heat. Whisk until the arrowroot dissolves into the liquid and no lumps remain. Turn the burner on to medium heat and cook, whisking often, until the sauce thickens. Remove from the heat. Immediately use or store in the fridge for up to 2 weeks.