Discover the perfect blend of tang and sweetness with this homemade sweet and sour sauce. Crafted from pineapple juice, rice vinegar, and a dash of tamari, this vegan and gluten-free delight delivers a refreshing zing. Ideal for enhancing dishes like sweet and sour tofu, it bursts with flavor and charm.

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I’ve been experimenting with flavors in my kitchen for a while now and when I first tried making my own Sweet And Sour Sauce, I couldn’t believe how easy it was. I mix 1/2 cup pineapple juice for that tangy kick with 1/2 cup rice vinegar and 1/3 cup brown sugar to create a perfect blend of sweet and sour flavors.

Adding 1/4 cup ketchup gives it that rich color and a hint of tomato flavor, while 1 tbsp tamari keeps it all gluten-free. I also toss in 1 clove minced garlic and 1/2 tsp grated fresh ginger to brighten up the sauce with a little warmth.

To get the consistency just right, 1 tsp cornstarch mixed with 1 tbsp water does the job over a gentle simmer. This easy homemade sauce is not just versatile, it is also a nutritious option for dishes like sweet and sour tofu or any of your favorite recipes.

Enjoy experimenting in your own kitchen!

Why I Like this Recipe

I like this recipe because it gives me a real tangy kick from the pineapple juice. There’s just something about that burst of flavor that makes every bite exciting. I also love that it’s vegan and gluten free so I feel good about what I’m eating without compromising on taste. It’s super quick and easy to make too so even when I’m short on time, I can whip it up without any fuss. And lastly, I dig the flexibility of the sauce since I can use it on so many different dishes like tofu or stir-fries—I never get bored of switching it up.

Ingredients

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Pineapple juice gives a tangy burst and natural sweetness while adding vitamin C and flavor depth.
Rice vinegar contributes a sharp sour note that balances sweetness and makes the sauce refreshing.
Brown sugar provides a rich sweet element that blends perfectly with tangy and savory ingredients.
Garlic adds a robust, aromatic punch that lifts the dish and offers nutritional benefits.
Fresh ginger introduces a spicy warmth and a zesty kick that makes every bite exciting.

Ingredient Quantities

1/2 cup pineapple juice for that tangy kick

1/2 cup rice vinegar

1/3 cup brown sugar

1/4 cup ketchup

1 tbsp tamari or coconut aminos (gluten-free)

1 clove garlic, minced

1/2 tsp fresh ginger, grated

1 tsp cornstarch mixed with 1 tbsp water (for thickening)

How to Make this

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1. Pour the pineapple juice, rice vinegar, brown sugar, and ketchup into a small saucepan and stir well until the sugar looks like it’s starting to dissolve.

2. Add the tamari (or coconut aminos if you prefer) along with the minced garlic and grated ginger, mixing everything together so the flavors blend.

3. Place the saucepan over medium heat and let the mixture warm up slowly.

4. In a separate small bowl, mix the cornstarch with 1 tablespoon of water until there are no lumps.

5. Once the sauce starts to simmer, slowly pour in the cornstarch mixture, stirring constantly so it doesn’t form clumps.

6. Keep stirring for about 2-3 minutes and you should notice the sauce thickens up to the consistency you want.

7. Lower the heat a bit and let it simmer for one more minute, still stirring occasionally.

8. Give the sauce a taste and if you need maybe a bit more tang or sweetness, adjust by adding a little extra vinegar or sugar.

9. Remove the saucepan from the heat once it’s reached a nice thick consistency—it should coat the back of a spoon.

10. Allow the sauce to cool a little before using it in your favorite sweet and sour dish, like sweet and sour tofu or whatever you’re making. Enjoy!

Equipment Needed

1. Small saucepan
2. Small bowl
3. Measuring cups and spoons
4. Whisk or fork for mixing the cornstarch with water
5. Stirring utensil (like a spoon or spatula)
6. Stove for heating the sauce

FAQ

Can i use regular soy sauce instead of tamari or coconut aminos?

Yeah, you can, but if you need gluten-free, its better to stick with tamari or coconut aminos cause regular soy sauce has gluten.

How do i know when the sauce is thick enough?

It should start to coat the back of a spoon and not feel too runny; usually a couple of minutes simmering after adding the cornstarch mix should do it.

Can i substitute pineapple juice with another juice?

Sure, but keep in mind that using something like orange juice will slightly change the taste, so you might need to adjust the other ingredients to balance out the flavor.

Is this sauce good for storing?

Totally, keep it in an airtight container in the fridge and it should last about a week.

Can i adjust the sweetness or sourness if i dont like it that way?

Absolutely, you can add a bit more brown sugar for sweetness or a splash more rice vinegar if you want it tangier. Its all about finding your perfect mix.

How To Make Sweet And Sour Sauce Recipe Substitutions and Variations

If you dont have pineapple juice, try using apple or orange juice for a similar tang
For rice vinegar, white vinegar or apple cider vinegar can serve as a decent swap
If brown sugar is missing, you can use about the same amount of honey or maple syrup
Ketchup might be replaced with a mixture of tomato paste diluted with water and a pinch of sugar
Need an alternative to tamari? Try regular soy sauce if you dont worry about gluten

Pro Tips

1. Make sure you stir constantly after you add the cornstarch mixture coz any lumps will ruin the whole vibe of the sauce.
2. Keep your heat on the lower side once it starts to simmer so the sugars dont burn and create a bitter taste.
3. Don’t be afraid to taste it while it’s cooking – if its too tangy or sweet, add a little more vinegar or sugar until you like it.
4. Prepping your garlic and ginger ahead of time can really save you stress during cooking and help the flavors blend better.

How To Make Sweet And Sour Sauce Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Small saucepan
2. Small bowl
3. Measuring cups and spoons
4. Whisk or fork for mixing the cornstarch with water
5. Stirring utensil (like a spoon or spatula)
6. Stove for heating the sauce

Ingredients

1/2 cup pineapple juice for that tangy kick
1/2 cup rice vinegar
1/3 cup brown sugar
1/4 cup ketchup
1 tbsp tamari or coconut aminos (gluten-free)
1 clove garlic, minced
1/2 tsp fresh ginger, grated
1 tsp cornstarch mixed with 1 tbsp water (for thickening)

Directions

Pour the pineapple juice, rice vinegar, brown sugar, and ketchup into a small saucepan and stir well until the sugar looks like it's starting to dissolve.
Add the tamari (or coconut aminos if you prefer) along with the minced garlic and grated ginger, mixing everything together so the flavors blend.
Place the saucepan over medium heat and let the mixture warm up slowly.
In a separate small bowl, mix the cornstarch with 1 tablespoon of water until there are no lumps.
Once the sauce starts to simmer, slowly pour in the cornstarch mixture, stirring constantly so it doesn’t form clumps.
Keep stirring for about 2-3 minutes and you should notice the sauce thickens up to the consistency you want.
Lower the heat a bit and let it simmer for one more minute, still stirring occasionally.
Give the sauce a taste and if you need maybe a bit more tang or sweetness, adjust by adding a little extra vinegar or sugar.
Remove the saucepan from the heat once it’s reached a nice thick consistency—it should coat the back of a spoon.
Allow the sauce to cool a little before using it in your favorite sweet and sour dish, like sweet and sour tofu or whatever you’re making. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.