Sweet & Sour Sauce Recipe

Combine liquids and flavorings

In a medium saucepan, combine 1 cup pineapple juice, 1 cup rice vinegar, 1 cup packed brown sugar, 1 tablespoon ketchup, 2 tablespoons soy sauce, and 1 teaspoon hoisin sauce (if using). Stir until the sugar is mostly dissolved.

Add aromatics

Add 1 teaspoon freshly grated ginger and 1 teaspoon minced garlic to the saucepan and stir to integrate.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to fully dissolve sugar and blend flavors. Simmer for 4–6 minutes to reduce slightly and mellow the acidity.

Make cornstarch slurry

While the sauce is simmering, whisk 2 teaspoons cornstarch into 2 tablespoons cold water in a small bowl until smooth and free of lumps.

Thicken the sauce

Slowly pour the cornstarch slurry into the simmering sauce while whisking continuously. Continue to simmer and whisk for 1–2 minutes until the sauce thickens to a glossy, pourable consistency. If it becomes too thick, add 1–2 tablespoons water or pineapple juice to thin; if too thin, mix another 1 teaspoon cornstarch with 1 teaspoon cold water and add a little at a time.

Add optional solids

If using pineapple tidbits and diced red bell pepper, stir in 1 cup pineapple tidbits (drained if canned) and the diced red bell pepper. Simmer for an additional 1–2 minutes just to warm the fruit and soften the pepper slightly while keeping some crunch.

Season and finish

Taste the sauce and add up to 1 teaspoon salt and 1 teaspoon freshly ground black pepper as needed. Remove from heat and let the sauce rest 5 minutes — it will thicken slightly as it cools.

Garnish and serve: Transfer to a serving bowl or jar and sprinkle 2 tablespoons thinly sliced green onion over the top. Serve warm or at room temperature as a side or condiment for fried chicken, spring rolls, or stir-fries.