This recipe comes to us from Tiffany (“tarnalberry” in the Gluten-Free Forum).
1/3 cup gluten-free soy sauce
1/3 cup pineapple juice
¼ cup mirin (japanese sweet rice wine)
3 tablespoons sugar
¼ tsp ground ginger (or 1 tsp fresh grated ginger)
Combine all ingredients in a non-reactive pot on medium heat. Briskly simmer, while whisking, for five minutes or until reduced as much as you want.