BEST Sweet And Sour Sauce Recipe

I’m obsessed with this Sweet & Sour Sauce, five ingredients and five minutes are all it takes and I dare you not to be intrigued.

I don’t usually get hyped about sauces, but this Easy Sweet Sour Sauce made me change my mind. With pineapple juice and brown sugar it somehow hits bright, sticky and tangy all at once, and it comes together so fast you’ll blink.

I call it my Best Sweet And Sour Sauce Recipe when I want to rescue boring takeout or give plain veggies a reason to sing. I kept sneaking spoonfuls while testing, even though I probably shouldn’t have, and every time it made me think, huh, why haven’t I done this sooner?

You’ll want to try it right away.

Ingredients

• Pineapple juice: bright vitamin C and fruity sugar, gives sweet tart flavor, not much fiber.
• Rice vinegar: Sharp acidic tang that adds sour balance, almost no calories, helps brighten sauce.
• Brown sugar: brings deep caramel sweetness and body, it’s simple carbs, not health food.
• Ketchup: Tomato base adds tang, umami and sweetness, contains some sodium and preservatives sometimes.
• Cornstarch: Cornstarch thickens sauce to a glossy shine, no flavor, mostly starch carbs.

Ingredient Quantities

• 1/2 cup pineapple juice (from canned pineapple, if ya got it)
• 1/4 cup rice vinegar
• 3 tbsp packed brown sugar
• 2 tbsp ketchup
• 1 tbsp cornstarch

How to Make this

1. Measure everything so you dont have to hunt while the sauce cooks: 1/2 cup pineapple juice, 1/4 cup rice vinegar, 3 tbsp packed brown sugar, 2 tbsp ketchup, 1 tbsp cornstarch.

2. Pour about 2 tablespoons of the pineapple juice into a small bowl and whisk the cornstarch into it until totally smooth and lump free. This cold slurry keeps the sauce from getting grainy.

3. Put the rest of the pineapple juice in a small saucepan, add the rice vinegar, brown sugar and ketchup. Whisk until the sugar starts to dissolve.

4. Heat the pan over medium, stirring, until the mixture just comes to a gentle simmer and everything is blended. Don’t leave it, it heats fast.

5. Slowly pour the cornstarch slurry into the simmering liquid while whisking constantly so it disperses evenly.

6. Keep whisking as the sauce thickens, about 30 to 90 seconds. Lower the heat and simmer another minute so the cornstarch cooks through and the sauce turns glossy.

7. Taste and tweak if needed: add a tiny splash more vinegar if it’s too sweet or a pinch more brown sugar if it’s too tart. If it gets too thick, stir in a little water or extra pineapple juice, a teaspoon at a time, until you like the consistency.

8. Remove from heat and let cool a few minutes so it firms up a bit. Use right away on stir fries, fried chicken, meatballs, or store in an airtight container in the fridge for up to a week. If it firms too much when cold, warm gently and stir to loosen.

Equipment Needed

1. Liquid measuring cup (for the 1/2 and 1/4 cup)
2. Measuring spoons (tablespoon and teaspoon)
3. Small mixing bowl for the cornstarch slurry
4. Small whisk
5. Small saucepan
6. Silicone spatula or wooden spoon for stirring
7. Stove or cooktop
8. Airtight container or jar with a lid for storage — youll use it if you save leftovers

FAQ

BEST Sweet And Sour Sauce Recipe Substitutions and Variations

BEST Sweet And Sour Sauce

This is my go-to sweet and sour sauce: bright, tangy, glossy, and stupid easy. Use it for stir fries, dipping fried chicken, or drizzling over rice. It’s really forgiving so don’t stress if you tweak stuff.

Ingredients
– 1/2 cup pineapple juice (from canned pineapple, if ya got it)
– 1/4 cup rice vinegar
– 3 tbsp packed brown sugar
– 2 tbsp ketchup
– 1 tbsp cornstarch

Instructions
1. In a small saucepan combine pineapple juice, rice vinegar, brown sugar and ketchup. Whisk until smooth.
2. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves.
3. In a tiny bowl mix the cornstarch with 1 tablespoon cold water to make a slurry. Give it a good stir so no lumps.
4. Slowly whisk the slurry into the simmering sauce. Keep stirring until it thickens, about 1-2 minutes. If it gets too thick, splash in a little water or extra pineapple juice.
5. Taste and adjust: add a pinch of salt, more sugar if you want sweeter, or more vinegar for extra tang.
6. Let cool slightly before using. Sauce will thicken more as it cools.

Storage
– Keeps in a sealed container in the fridge for up to 1 week. Reheat gently on the stove or microwave, add a little water if it’s too thick.

Quick tips
– For a fresher fruit flavor use fresh pineapple juice instead of canned.
– If you like heat add a pinch of red pepper flakes or a squirt of sriracha.
– Want it extra glossy? Add 1 tsp of butter at the end and swirl it in.

Substitutions

• Pineapple juice: use orange juice or white grape juice plus a splash of lemon juice for brightness
• Rice vinegar: swap with apple cider vinegar or white wine vinegar, but use a little less if it’s stronger
• Brown sugar: use white sugar plus 1 tsp molasses, or honey or maple syrup (taste and reduce other liquids slightly)
• Cornstarch: use arrowroot or tapioca starch in same amount, or make a flour slurry (2 tbsp flour + 2 tbsp water) but cook a bit longer

Pro Tips

1. Make the cornstarch slurry in a separate little bowl and whisk it until perfectly smooth, no lumps. If you still see tiny bits, run it through a small fine mesh strainer or whisk with a fork for a minute; lumps will ruin the shine and mouthfeel.

2. Keep the heat gentle. Bring the sauce to a soft simmer and add the slurry slowly while whisking. Dont let it violently boil, it can go gluey fast. If it thickens too quick, pull the pan off the heat for a few seconds then finish on low.

3. Tweak flavors in tiny increments. If it seems too sweet or too tart, add vinegar or brown sugar by the tiniest splash or pinch, taste, repeat. Big pours will bury the balance and you cant take them back.

4. Store and revive smartly. Fridge makes it firm up; warm it slowly in a small pan and stir in a teaspoon of water or pineapple juice until it loosens. For long term, freeze in an ice cube tray so you can thaw just what you need.