Categories: Sauces 
      Yield: 6 servings 
  
      2 tb Jalapenos; seeded, minced 
      1 ts Cayenne pepper 
    1/4 ts Salt 
      2 tb Cornstarch 
    1/4 c  Granulated sugar 
    1/4 c  Lime juice, fresh preferred 
    1/4 c  Unsweetened pineapple juice 
      1 c  Water 
           Soy sauce 
      2 tb Fresh ginger;peeled,shredded 
    1/2 c  Pineapple chunks 
      2 tb Chardonnay or dry white wine 
      1 tb Chopped cilantro 
  
  In a saucepan, blend the salt, cornstarch, sugar, lime juice, and 
  pineapple juice until smooth. 
  Premix and gradually stir in the water, soy sauce, ginger, Jalapeno, and 
  Cayenne. Cook over medium heat, stirring constantly unyil the sauce is 
  thick and transparent. 
  Finish the sauce by stirring in the pineapple chunks, Chardonnay, and 
  cilantro. 
  Broil swordfish or chicken breast, basting with lemon and butter. Then 
  serve on a bed of rice, topped with a liberal portion of warm sauce. 
  Chile Pepper Magazine