There’s a moment in my kitchen I absolutely live for: the first simmering bubble of this homemade Sweet & Sour Sauce. The sharp, tangy scent of vinegar and pineapple instantly cuts through the air, followed by the warm, caramelizing sweetness of sugar. It’s a smell that promises crunchy vegetable stir-fries, perfectly crispy tofu, or sticky-sauced chicken wings are just minutes away. I used to buy the jarred stuff, but after one messy, joyful experiment, I never went back. This recipe, inspired by the wonderful simplicity of Mama Sweet & Spice’s notes, is my happy place in a saucepan, and I’m so excited to show you how I make it.
Ingredients
- 1 cup pineapple juice (from the can or carton, not concentrate if you can help it!)
- 2 tablespoons rice vinegar
- 3 tablespoons ketchup
- 1/4 cup white sugar
- 1 tablespoon soy sauce (I use regular, but low-sodium works fine)
- 3 tablespoons water
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
Now, let’s talk ingredients because choosing the right ones here makes a huge difference. That pineapple juice is the soul of the sauce. Don’t use pineapple juice concentrate or a “pineapple blend” drink—the flavor will be weak and artificial. I’ve tried it, and trust me, the pure, unsweetened juice is non-negotiable. For the vinegar, rice vinegar gives a clean, mellow tang, but in a pinch, I’ve used apple cider vinegar and it worked. The ketchup might seem odd, but it’s the secret umami backbone—it adds body and a subtle depth you don’t get from just sugar and vinegar. And please, don’t skip the black pepper! It seems like such a small thing, but it adds a tiny, crucial bite that balances all that sweetness perfectly.
Equipment Needed
- A small to medium saucepan
- A good whisk
- A small bowl or ramekin (for the cornstarch slurry)
- A measuring cup and spoons
- A silicone spatula or wooden spoon
You really don’t need any fancy gear for this, which is part of why I love it so much. The most important tool is your whisk. A fork just doesn’t cut it for smoothly incorporating the cornstarch slurry—I learned that the hard way with a lumpy batch. A small, heavy-bottomed saucepan is ideal because it distributes heat evenly and prevents the sugary sauce from scorching. My first time, I used a cheap, thin pot and had to really babysit it on low heat. As for the small bowl, I just use the little ramekin I keep by my coffee maker; it’s perfect for mixing the water and cornstarch into a smooth paste before it hits the hot liquid.
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