Combine the pineapple juice, orange juice, ketchup, soy sauce, vinegar, mustard, garlic powder, and onion powder in a small saucepan. Bring to a boil then reduce heat and let simmer for about 5 minutes.
In a small bowl, whisk the cornstarch with water and add to the sauce. Stir and let cook until the sauce has thickened.
Serve over chicken or meatballs with rice.
Video
Notes
Storage: Once the sauce has cooled, transfer it to a container with tight-fitting lid and refrigerate for up to 1 week.Makes about 3 1/2 cups.