In a sauce pan over medium heat. Combine the pineapple juice, ketchup, brown sugar, soy sauce, and rice wine vinegar. Whisk to combine.

Bring to a light boil, stirring constantly.

In a small bowl, combine the cornstarch and water to make a slurry.

While whisking, pour the slurry into the sauce. Continue stirring until the sauce is thick and coats the back of a spoon.

Remove from the heat and stir in the red food coloring if desired.

Let cool and store in the refrigerator until ready to enjoy.