I’ve always loved the tangy-sweet contrast of this quick sauce—perfect as a dip, glaze, or stir-in. It’s easy to whip up in minutes with pantry staples. Sweet and Sour Sauce

Why You’ll Love This Recipe

I appreciate how this sauce balances sweet (brown sugar or pineapple juice), sour (vinegar), and savory (soy sauce and ketchup). It’s customizable, made in under 10 minutes, and far tastier than store-bought. Plus, I can tweak the thickness with cornstarch or add heat if I’m feeling bold.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

⅔ cup pineapple juice or water
⅓ cup rice vinegar (or apple cider vinegar)
½ cup packed light brown sugar
3 tablespoons ketchup
2 tablespoons soy sauce or tamari
1 to 1½ tablespoons cornstarch mixed with water (slurry)
Optional: red food coloring or a splash of chili crisp for spice

Directions

I whisk the pineapple juice (or water), vinegar, sugar, ketchup, and soy sauce in a small saucepan.
I heat the mixture to a gentle boil over medium heat.
I whisk in the cornstarch-water slurry and let it simmer for 1–2 minutes until the sauce thickens.
If I want a vivid red hue, I stir in a drop or two of food coloring.
I remove it from heat, let it cool slightly, and then transfer it to a jar or bowl.

Servings and timing

Yields about 1¼ cups (roughly 12–16 servings as a dip)
Prep time: 2 minutes
Cook time: 3–5 minutes
Total time: approximately 7 minutes

Variations

Spicy twist: I add a teaspoon of chili crisp or fresh minced chili for heat.
Garlic-savory: I stir in a minced garlic clove for depth.
No pineapple?: I simply use water for a less fruity version.
Healthier glaze: I substitute honey for the brown sugar.
Gluten-free: I use tamari instead of soy sauce and make sure the ketchup is gluten-free.

Storage/reheating

I store the sauce in a sealed jar in the fridge, and it keeps well for up to 2–3 weeks. It thickens when cold, so I warm it gently in a saucepan or microwave before using. Since it’s thickened with cornstarch, I don’t recommend freezing it, as the texture may change.

FAQs

What can I use instead of cornstarch?

I sometimes use arrowroot or tapioca starch in equal amounts. I always whisk it into cold water before adding it to the sauce.

Why is my sauce too thin?

It thickens as it cools. If it’s still runny after cooling, I whisk in a bit more slurry and briefly reheat it.

Can I skip the ketchup?

Yes, but I’ll lose the bright color and slight tang. I can use extra brown sugar and pineapple juice, and maybe add a tiny dash of tomato paste if I want a touch of color.

Is rice vinegar necessary?

Rice vinegar offers a milder tang. If I don’t have it, I use apple cider or white vinegar and adjust to taste.

How do I make it spicy?

I add a teaspoon (or more) of chili crisp, sriracha, or minced chili pepper to give the sauce a spicy kick.

Conclusion

I love how this homemade sweet and sour sauce is fast, flexible, and flavorful. It drizzles over stir-fries, glazes meats, and brightens up dipping platters. The best part is knowing exactly what’s in it—no additives, just wholesome, simple ingredients.