2 T  Jalapenos; seeded, minced

      1 t  Cayenne pepper

    1/4 t  Salt

      2 T  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 T  Fresh ginger;peeled,shredded

    1/2 c  Pineapple chunks

      2 T  Chardonnay or dry white wine

      1 T  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