15-Minute Homemade Sweet and Sour Sauce
A vibrant, tangy sauce that perfectly balances sweet pineapple juice with rice vinegar's acidity. This versatile condiment features the classic Chinese-American flavor profile with a hint of heat from red pepper flakes. Perfect for drizzling over stir-fried dishes, grilled meats, or as a dipping sauce for appetizers. The homemade version offers fresher taste and allows you to control the sweetness level compared to store-bought alternatives.
Ingredients
- ¾ cup pineapple juice, 6 ounces
- ⅓ cup water
- ⅓ cup white or rice vinegar
- ½ cup granulated sugar
- 3 tablespoons ketchup
- ⅛ teaspoon crushed red peppers, red pepper flakes
- ¼ teaspoon kosher salt
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- 1
Mix together pineapple juice, water, vinegar, sugar, ketchup, pepper flakes, salt and soy sauce in a medium saucepan
- 2
Set the pan over medium-high heat and bring to a boil
- 3
Set heat to low and simmer until the sauce reduces to 1 1/4 cups
- 4
Stir together cornstarch and water, whisk it into the sauce and cook until the sauce has thickened
- 5
Transfer sauce to a heatproof dish
- 6
If not using immediately, allow the sauce to cool to room temperature and then refrigerate in an airtight container
Tips
Reduce the sauce to exactly 1 1/4 cups for proper consistency and concentrated flavor.
Mix cornstarch slurry thoroughly before adding to prevent lumps from forming in the sauce.
Taste and adjust sweetness or acidity by adding more sugar or vinegar as needed.
Good to Know
Refrigerate in airtight container for up to 2 weeks
Can be made up to 2 weeks in advance and stored refrigerated
Serve at room temperature or warm with stir-fries, grilled meats, or as dipping sauce
Common Mistakes
Don't skip the reduction step to avoid thin, watery sauce
Whisk cornstarch slurry thoroughly to prevent lumps in final sauce
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this sauce without cornstarch?
Yes, but the sauce will be thinner. You can reduce it longer for a slightly thicker consistency or use arrowroot powder as a substitute.
What if my sauce is too thick?
Add a tablespoon of water or pineapple juice and whisk until you reach the desired consistency. Reheat gently if needed.
Can I freeze this sweet and sour sauce?
Yes, freeze for up to 3 months. Thaw completely and whisk well before using as separation may occur during freezing.