This amazingly tasty Sweet And Sour Sauce has just the right amount of tangy, pineapple juice sweetened flavors! It's a perfect dipping sauce, a super glaze for fried chunks of chicken or pork, tempura battered shrimp, or pan fried short ribs, and a fantastic stir fry sauce!
In a small sauce pan, combine the pineapple juice, light brown sugar, apple cider vinegar, ketchup, soy sauce, ginger and red food coloring.
1 cup canned pineapple juice, ¾ cup light brown sugar, ⅓ cup apple cider vinegar, 3 tablespoon ketchup, 2 tablespoon soy sauce, ½ tablespoon fresh ginger, 2-4 drops red food coloring
Bring the saucepan and sauce to a low boil over medium high heat, reducing the heat if needed to keep it at a low boil.
Mix the cornstarch with cold water to make your slurry. Add the slurry to your sauce once it has reached a low boil and cook at a simmer for about one minute, stirring constantly until thickened and clinging to your spoon.
1 ½ tablespoon cornstarch
Remove from heat once the sauce has thickened and allow to cool before using as a dipping sauce.
Notes
Fresh vs Canned Pineapple Juice
This is a pretty big thing! Just like in my pineapple curd, you need to use canned pineapple juice rather than fresh pineapple juice. Fresh pineapple contains the enzyme bromelain ( in the stem, fruit and juice of the pineapple ) which will break down the cornstarch and prevent your sweet and sour sauce from thickening.The bromelain enzyme is broken down during the canning process, which is why canned pineapple is required for this recipe.
Storing Your Sweet and Sour Sauce
Store your sweet and sour sauce after it has cooled completely. Use an air tight container and keep the remaining sauce refrigerated. If stored properly, the sauce will last for up to 2 weeks.