Name: Restaurant Style Sweet and Sour Sauce Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Asian
Ingredients: 1 cup canned pineapple juice; 1/3 cup rice vinegar or apple cider vinegar; 1-2 tablespoons soy sauce or gluten-free tamari; 3/4 cup granulated sugar; 2 tablespoons cornstarch; 2 tablespoons water; 2-4 drops red food coloring (optional but recommended for vibrant color)

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Introduction

This restaurant style sweet and sour sauce is tangy, sweet, and perfectly balanced, making it ideal for dipping or drizzling over your favorite dishes. With simple ingredients and an easy method, you can create this vibrant sauce at home anytime.

A close-up shows a spoon held above a white bowl filled with bright red ketchup, with a thick stream of the smooth, glossy ketchup flowing from the spoon back into the bowl, which rests on a white marbled surface. The texture of the ketchup is shiny and smooth, with a rich color that catches the light well. The bowl is simple and white with a thin dark rim, holding the single layer of ketchup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup canned pineapple juice*
1/3 cup rice vinegar or apple cider vinegar
1-2 tablespoons soy sauce or gluten-free tamari**
3/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons water
2-4 drops red food coloring (optional but recommended)

Instructions

Step 1: In a saucepan, whisk together pineapple juice, rice vinegar, soy sauce, and sugar. Place the pan over medium-high heat and bring the mixture to a boil.
Step 2: While waiting for the sauce to boil, combine cornstarch and water in a small bowl to create a slurry.
Step 3: When the sauce reaches a boil with big bubbles, slowly add the cornstarch slurry while stirring continuously. Cook until the sauce thickens, then remove from heat.
Step 4: Add the red food coloring drops to the sauce and stir gently. Adding the coloring after cooking preserves its vibrancy.
Step 5: Allow the sauce to cool at room temperature before storing it in the refrigerator.

Tips & Variations

If using tamari, start with 1 tablespoon and adjust to taste since it is more intense than soy sauce.
For a fruitier twist, add small pineapple chunks once the sauce is cooled.
Omit red food coloring for a natural look, though the color enhances presentation.
Use apple cider vinegar as a substitute if rice vinegar is unavailable; it offers a slightly different tang.

Storage

Store the sweet and sour sauce in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or in the microwave before serving, stirring well to restore smooth consistency.

How to Serve

A shiny silver spoon holds thick, smooth red sauce that slowly pours into a white bowl with a thin blue rim, the bowl filled about halfway with the same bright red sauce, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple juice instead of canned?

Yes, fresh pineapple juice can be used, but canned juice often has a consistent sweetness that helps balance the sauce. Adjust sugar if using fresh juice to taste.

Is this sauce gluten free?

The sauce can be gluten free if you use gluten-free tamari and ensure the soy sauce you choose does not contain gluten. Always check product labels to be sure.