Go Back
–+ servings
Homemade Sweet and Sour Sauce Recipe

Sweet and Sour Sauce

Wholesome Cove
This homemade sweet and sour sauce is ridiculously simple to make with ingredients you probably already have. The perfect balance of sweet pineapple, sharp vinegar, and savory soy sauce creates that addictive flavor we all crave, and it's ready in less than 15 minutes—faster than ordering takeout!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Sauce
Cuisine Asian
Servings 16 servings
Calories 52 kcal

Equipment

  • Medium saucepan Stainless steel or non-reactive
  • Whisk
  • Small bowl For cornstarch slurry
  • Measuring cups and spoons
  • Storage jar or airtight container
  • Immersion blender (optional) For extra-smooth sauce
  • Ladle (optional) For easy pouring

Ingredients
  

For the Sauce Base

  • 1 cup pineapple juice 240ml, canned is perfect
  • ⅓ cup rice vinegar 80ml, or apple cider vinegar
  • ½ cup light brown sugar 100g, packed
  • ¼ cup granulated sugar 50g
  • ⅓ cup ketchup 80ml
  • 2 tablespoons soy sauce 30ml, or tamari for gluten-free
  • ½ cup water 120ml

For the Thickener

  • 3 tablespoons cornstarch 24g
  • 3 tablespoons cold water 45ml

Optional

  • 3-5 drops red food coloring For classic bright red color

Instructions
 

  • In a small bowl, whisk together 3 tablespoons cornstarch with 3 tablespoons cold water until completely smooth with no lumps. Set aside near your stove.
  • In a medium saucepan, combine pineapple juice, water, rice vinegar, both sugars, ketchup, and soy sauce. Whisk everything together vigorously until the sugars begin to dissolve.
  • Place the saucepan over medium-high heat and bring to a full rolling boil. Once boiling, let it bubble for about 1 minute to help the flavors meld together.
  • Give your cornstarch slurry one more quick whisk, then slowly pour it into the boiling sauce while whisking constantly. Continue to cook and whisk for 1-2 minutes until the sauce thickens and becomes glossy.
  • If desired, stir in 3-5 drops of red food coloring until the color is evenly distributed. Start with 3 drops and add more for a deeper red.
  • Remove from heat and let cool for 10-15 minutes. Transfer to an airtight container and store in the refrigerator for up to 3 weeks.

Notes

  • Always make a cornstarch slurry first—never add dry cornstarch directly to the sauce or you'll get lumps.
  • Use pineapple juice from a can for consistent results. Fresh pineapple juice can be too acidic and unpredictable.
  • Don't use cast iron or carbon steel pans. The vinegar will react with these metals and strip the seasoning.
  • The sauce will thicken more as it cools, so don't panic if it seems a bit thin when hot.
  • Taste and adjust: too sweet? Add a splash more vinegar. Too sour? Add a bit more sugar.
  • For extra-smooth sauce, use an immersion blender for a quick 10-second blitz.
  • Store in a glass jar as the sauce can stain plastic containers.
  • Shake before using if the sauce has been sitting in the fridge to redistribute everything.
  • Reheat gently in the microwave for 15-20 seconds or on the stovetop over low heat, stirring frequently.
  • The sauce is also delicious served cold or at room temperature, especially as a dipping sauce.

Nutrition

Serving: 1ServingCalories: 52kcalCarbohydrates: 13gSodium: 145mgPotassium: 35mgSugar: 12gVitamin A: 1IUVitamin C: 8mgCalcium: 1mgIron: 2mg
Keyword chinese-sauce, dipping sauce, easy sauce, homemade sauce, sweet-and-sour-sauce
Tried this recipe?Let us know how it was!