This Sweet and Sour Sauce with Pineapple is perfect. It has the right balance of sweet to sour plus the pineapple and red pepper give it a lot of flavor. I’m not a fan of the gooey, syrupy, sweet commercial sauces they try to call sweet and sour.
A good sweet and sour sauce is something that everyone should have a recipe for. There are so many foods that can benefit from a quick dip, or a drizzle, or a full coating of sweet and sour sauce. This sauce is perfect with the Shrimp Egg Rolls that I blogged about two days ago. Maybe egg rolls aren’t your thing, but there’s coconut shrimp, meatballs, chicken nuggets, this would be terrific on so many foods. Can you tell I’m a big fan of sweet and sour?
This recipe is very easy and doesn’t take long to make. For this batch, I didn’t have an 8 ounce can of crushed pineapple on hand so I just used my food processor to crush a can of pineapple chunks. I also used the FP to mince my red pepper. You can use chunk pineapple if you want, I do if I’m using the sauce for a sweet and sour main dish. If I’m using it as a dipping sauce hen I really do like to use crushed pineapple. It clings better.
Here are a couple of Pinterest sized pictures:
- ¾ Cup packed brown sugar
- 1 Tbsp corn starch
- 1 8 oz can of crushed pineapple with juice
- ⅓ Cup vinegar
- ⅓ Cup water
- 1 Tbsp soy sauce (I use lower sodium)
- 1 small red pepper, chopped (about ⅓ cup)
- In a 2 qt. sauce pan, combine the brown sugar and cornstarch. Stir in the pineapple, vinegar, water and soy sauce.
- Bring to a boil, stirring constantly. Reduce heat to a simmer and cover. Simmer for 5 minutes to blend flavors, stir occasionally. Stir in red pepper and simmer about 2 minutes more, until desired thickness is reached. The sauce will thicken more as it cools.