Set a large, wide pot over medium-low heat. Add 1 cup distilled white vinegar, 1 cup sugar, 1/2 cup pineapple juice, 1/2 cup tomato paste, 2 tablespoons water, 4 teaspoons soy sauce, 1 teaspoon ground ginger, 1 teaspoon hot sauce (such as Frank’s RedHot), and 1 teaspoon Sriracha. Stir to combine.
Let it gently simmer, stirring occasionally, until the sauce thickens and the taste deepens, about 20 minutes. Do not let it boil.
Store in an airtight container in the refrigerator for up to 2 weeks.