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Restaurant Style Sweet and Sour Sauce

Course Sauce
Cuisine Chinese American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Sizzling Mess

Ingredients

  • 1 cup canned pineapple juice*
  • 1/3 cup rice vinegar or apple cider vinegar
  • 1-2 tablespoons soy sauce or GF tamari**
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2-4 drops red food coloring optional, but very recommended

Instructions

  1. Add pineapple juice, rice vinegar, soy sauce (see notes), and sugar to a sauce pan and whisk together. Set over medium-high heat and bring to a boil.
  2. While you're waiting for the sauce to boil, mix together your cornstarch and water to make a slurry.
  3. Once the sauce is boiling (big bubbles), add in the cornstarch slurry. Stir until thickened and then remove from heat.
  4. Add in your food coloring. Do not add it in before this or it will lose some of it's vibrancy and you'll end up needing more.
  5. Let cool at room temperature. Store in refrigerator.

Recipe Notes

*This is slightly more than 1 can of most pineapple juice.

**Not all Tamari is gluten free, and not all gluten free soy sauce is created equal. Check your labels and stay away from things with added sugar. If using tamari, you may want to leave the soy sauce out and then taste, then if it's missing something, add 1 TBSP and taste. Tamari is more intense than standard soy sauce, so make sure you don't overpower the sauce.