In a medium saucepan, combine pineapple juice, apple cider vinegar, brown sugar, soy sauce, and ketchup.

Heat the mixture over medium heat, stirring until the sugar dissolves.

In a separate bowl, mix cornstarch and water to create a slurry.

Once the sauce is boiling, add the cornstarch slurry to the saucepan.

Stir continuously until the sauce thickens, about 2-3 minutes.

Add garlic powder and ginger powder, stirring to combine.

Season with salt to taste.

Remove from heat and let cool slightly.

Transfer the sauce to a jar or container for storage.

Use immediately or refrigerate for later use.