Combine the chili garlic sauce, mirin, 5 tablespoons of the pineapple juice, orange juice, lime juice, and orange zest in a small saucepan. Bring to a boil over high heat. Whisk together the remaining tablespoon of pineapple juice and the cornstarch in a small bowl. When sauce begins to boil, add the cornstarch mixture, whisking to combine. Allow sauce to boil for 1 minute, or until slightly thickened. Remove from the heat and whisk in the sesame oil.
Cool sauce to room temperature and serve with Lobster Spring Rolls.
Yield: 1/2 cup