INGREDIENTS:

1 cup fresh pineapple, finely chopped

1/2 cup water

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon fresh ginger, minced (we bought it pre-made)

2 garlic cloves, minced (we bought it pre-made)

2 teaspoons cornstarch

2 tablespoons water (additional for cornstarch)

1 teaspoon red chii flakes (adjust based on heat preference)

salt to taste

INSTRUCTIONS:

In a saucepan over medium heat, combine pineapple, 1/2 cup water, vinegar, honey, soy sauce, ginger, ad garlic. Bring the mixture to a simmer.

Reduce heat and let simmer for 10 minutes, or until the pineapple is tender.

In a small bowl, dissolve cornstarch in 2 tablespoons of water. Stir this slowly into simmering sauce.

Add the chili flakes and salt. Continue to simmer for another 5 minutes, or until the sauce has thickened.

Remove from heat and let cool. The sauce will thicken as it cools.

INGREDIENTS:

For the shrimp patties:

1 lb raw shrimp, peeled, deveined

3/4 cup panko breadcrumbs

1/2 tablespoon garlic, finely minced

1/4 cup finely diced red bell pepper

2 tablespoons fresh cilantro leaves and stems finely chopped

3 tablespoons sliced chives

1 tablespoon dijon mustard

2 large eggs

1 teaspoon Tabasco Green Pepper Sauce

1 teaspoon lemon zest

1/2 teaspoon kosher salt

1/4 cup olive oil for pan frying

DIRECTIONS:

Chop shrimp into small pieces and transfer to a large bowl.

Add panko breadcrumbs, garlic, red bell pepper, cilantro, chives, dijon mustard, eggs, Tabasco sauce, lemon zest & salt. Mix until just combined.

Shape mixture into 6 patties.

Cooking: Heat olive oil in a pan over medium- high heat. Cook patties 4-5 minutes on each side until golden.

*Enjoy with a favorite sauce of your choosing. (We tried a chili lime mayo sauce that came with this recipe, but it was not good, so we ate it with Louisiana hot sauce.)