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Sweet And Sour Sauce Recipe
Bright, tangy, and utterly versatile, this homemade Sweet And Sour Sauce Recipe brings a classic Chinese-inspired condiment to your kitchen in under 20 minutes.
This delightful sauce combines the perfect balance of sweet pineapple, tangy vinegar, and a hint of savory depth—ideal for drizzling over stir-fry or using as a zesty dip. I first whipped up this easy, delicious recipe on a lazy Sunday when I craved something vibrant but couldn’t face a complicated sauce. What makes it special? It’s naturally gluten-free, crowd-pleasing, and you can tweak sweetness or tang on the fly—no mystery ingredients, just pantry staples.
Why You’ll Love This Recipe
• Ready in 15 minutes—no long simmering required
• Uses simple ingredients: pineapple juice, vinegar, sugar, cornstarch
• Gluten-free by default (just swap to tamari)
• Perfect with chicken, pork, tofu, or vegetables
• Doubles as a dipping sauce for egg rolls, spring rolls, or nuggets
• Tangy and sweet without being cloying—your taste buds will thank you
• Totally customizable: add heat, garlic, or fresh ginger
• Great for meal prep—keep on hand all week
Ingredients
- ½ cup pineapple juice (fresh or canned in light syrup, drained)
- ¼ cup rice vinegar (apple cider vinegar works too)
- â…“ cup granulated sugar (substitute honey or maple syrup for a natural sweetener)
- 3 tablespoons ketchup (adds classic color and slight tomato depth)
- 1 tablespoon low-sodium soy sauce or tamari (for gluten-free option)
- 2 tablespoons cornstarch (or arrowroot powder to keep it gluten-free)
- ½ cup pineapple chunks (optional; fresh adds texture, canned works fine)
- ¼ cup water (adjust for desired thickness)
- Pinch of salt (balances the sweet and sour)
Tips: Use a clear vinegar for a bright hue. If you’re after a deeper flavor, pick a robust ketchup brand like Heinz or Red Gold.
Directions
- In a medium bowl, whisk together pineapple juice, rice vinegar, sugar, ketchup, soy sauce, and water until the sugar dissolves completely—this prevents grainy sauce later.
- In a small ramekin, stir cornstarch with 2 tablespoons of cold water to make a smooth slurry (no lumps!).
- Pour the juice mixture into a small saucepan over medium heat. Stir gently as it warms—look for tiny bubbles at the edge.
- Slowly whisk in the cornstarch slurry. Keep whisking to avoid any clumps; you’ll see the sauce thicken in about 1–2 minutes.
- Add pineapple chunks if using, then reduce heat to low and simmer for another minute. The sauce should coat the back of a spoon—think silky but lush.
- Remove from heat, taste, and adjust: more sugar for sweetness, more vinegar for tang, or a pinch of salt if it feels flat.
- Let it cool slightly before serving. It will thicken a bit more as it rests—perfect for dipping or drizzling.
Servings & Timing
• Yield: about ¾ cup (serves 4–6 generously)
• Prep Time: 10 minutes (five to mix, five to whisk)
• Cook Time: 5 minutes (quick bubble and thicken)
• Total Time: 15 minutes (fast enough for weeknight stir-fry)
Variations
• Stir in ½ teaspoon red pepper flakes for a chili-sweet kick.
• Swap pineapple juice for orange juice to lighten the flavor.
• Add 1 teaspoon fresh grated ginger for warmth.
• Use apple cider vinegar instead of rice vinegar for a fruitier tang.
• Mix in minced garlic (1 clove) for a savory undernote.
• Replace sugar with 3 tablespoons honey and 1 tablespoon brown sugar for depth.
Storage & Reheating
Store any leftovers in a sealed jar in the fridge for up to one week. If you’d like to freeze portions, pour into ice-cube trays, freeze solid (about 2 hours), then transfer cubes to a freezer bag—lasts up to 3 months. To thaw, pop cubes into the fridge overnight or warm gently in a saucepan; add a splash of water if it’s too thick.
Notes
When I first tested this sauce, it was too sharp—so I learned that a tiny extra pinch of sugar tames any harsh edge. Also, thicker cornstarch slurry makes for a jelly-like dip; more water keeps it flowing. For the glossiest finish, swirl in a teaspoon of toasted sesame oil right at the end—trust me, it’s heavenly.
FAQs
Q: Can I make this sauce ahead of time?
A: Absolutely—prepare up to 3 days in advance and store in the fridge; just reheat gently before serving.
Q: Is this sweet and sour sauce gluten-free?
A: Yes—use tamari instead of soy sauce and ensure your ketchup brand is gluten-free.
Q: How do I get a chunk-free sauce?
A: Whisk the cornstarch into cold water first, then add slowly to the hot liquid while stirring constantly.
Q: Can I skip the pineapple chunks?
A: You can; the juice gives all the flavor. Chunks are purely for texture and extra fruitiness.
Q: My sauce is too thick—how to thin it?
A: Stir in a tablespoon of warm water at a time until you reach your preferred consistency.
Q: Can I add fresh garlic or ginger?
A: Definitely—mince finely and sauté for 30 seconds before adding liquids for a deeper flavor.
Q: Will the sauce change color over time?
A: It may darken slightly in the fridge—just give it a good stir or gentle reheat to revive the bright hue.
Conclusion
This Sweet And Sour Sauce Recipe is your new go-to for quick, delicious Asian-inspired meals—pour it over stir-fried chicken, pork, tofu, or veggies, or keep it on hand as a tangy dip. Give it a whirl this week, and let me know how you like it in the comments below (or share a photo on Instagram!). If you’re craving more homemade condiments, check out our Easy Teriyaki Sauce Recipe next.
Sweet And Sour Sauce Recipe
Ingredients
- 1/2 cup pineapple juice fresh or canned in light syrup, drained
- 1/4 cup rice vinegar apple cider vinegar works too
- 1/3 cup granulated sugar substitute honey or maple syrup for a natural sweetener
- 3 tablespoons ketchup adds classic color and slight tomato depth
- 1 tablespoon low-sodium soy sauce or tamari for gluten-free option
- 2 tablespoons cornstarch or arrowroot powder to keep it gluten-free
- 1/2 cup pineapple chunks optional; fresh adds texture, canned works fine
- 1/4 cup water adjust for desired thickness
- Pinch salt balances the sweet and sour
Instructions
- Whisk together pineapple juice, rice vinegar, sugar, ketchup, soy sauce, and water in a bowl until sugar dissolves.
- Stir cornstarch with cold water in a ramekin to make a smooth slurry.
- Pour the juice mixture into a saucepan and warm over medium heat. Slowly whisk in the cornstarch slurry.
- Keep whisking until the sauce thickens, then add pineapple chunks if desired and simmer briefly.
- Taste and adjust sweetness, tang, or saltiness as needed. Let cool slightly before serving.
