cooking · Dinner · Gluten-Free · Plant Based Diet

Sweet & Sour Sauce

If there was one abomination I’d love see disappear, it would be the nasty candy cane red “sweet and sour” sauce served in Asian restaurants – or worse, in bottles at the store. It is rarely sour, and has so much artificial red dye, it is a migraine waiting to happen. A good basic sweet & sour sauce is easy to make. Keep it on hand for a week or so, in the refrigerator, for dipping rolls into, or add it to a stir fry right at the end, for an amazing dinner.


Sweet & Sour Sauce


  • 20 ounce can pineapple chunks or tidbits, in juice
  • 1 Tbsp cornstarch
  • 1/3 cup rice vinegar (plain)
  • ¼ cup dark brown sugar, packed
  • 3 Tbsp ketchup
  • 2 Tbsp lower sodium soy sauce (gluten-free if needed)
  • 1 tsp granulated garlic
  • ½ tsp powdered ginger


Drain pineapple juice, measuring out 2/3 cup, reserving the rest. Add the 2/3 cup juice to a saucepan with rice vinegar, ketchup, soy sauce, garlic, and ginger. Bring to a boil over medium-high heat, stirring often.

Meanwhile, stir the cornstarch into the remaining pineapple juice (it will be 1-2 Tablespoons worth). Stir the cornstarch into the boiling sauce, stirring constantly. Reduce heat to medium, stirring until thick. Take off the heat.

If using as a stir fry sauce, stir in the reserved pineapple. As a dipping sauce, use pineapple in another recipe.

Makes about 1 cup sauce.

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