10 minutes
A quick and flavorful sweet and sour sauce with a tangy pineapple twist.
0 oz
tablespoons
Pineapple Juice
cups
cups
Light brown sugar
cups
tablespoons
tablespoons
1. Prepare Cornstarch Slurry
In a small bowl, whisk together the cornstarch and water until the mixture is smooth and lump-free, then set it aside.
2. Combine Ingredients
In a medium saucepan, combine the pineapple juice, rice vinegar, light brown sugar, ketchup, and soy sauce. Bring this mixture to a boil over medium heat, stirring occasionally.
3. Thicken the Sauce
Once boiling, stir in the cornstarch slurry. Continue to cook the sauce for about 1 to 2 minutes, stirring constantly until thickened.
4. Cool and Store
Remove the saucepan from the heat. Use the sauce immediately or let it cool before transferring to an airtight container. Store in the refrigerator for up to 2 weeks.
Taste and adjust the sweetness or acidity as needed with sugar, honey, rice vinegar, or lime juice.
Use fresh pineapple for a brighter flavor, or if using canned, choose pineapple packed in juice rather than syrup.
Use finely minced or grated garlic and ginger, and sauté until fragrant but not burned.
Use the sauce for glazes, dressings, or as a dip for various dishes.
Pay attention to the reduction process and use a cornstarch slurry if the sauce is too thin.
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