Sweet and Sour Sauce- EASY

Kathie Carr


I got this recipe back in the mid 1970's from a Chinese cooking class. Its a versatile sauce that can be used for many dishes or a dip for egg rolls.

One of my friends who is an authentic Chinese person was horrified. She told me it is no where near a real Chinese sweet and sour. I'm sorry Lee, but I do like it and its easy. :)

So I'm passing this along with the warning that its not real Chinese but maybe you will like it as much as I do.

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3 cups


15 Min


1 can(s)
(8 ounces) crushed pineapple in own juice
1 c
1 c
unsweetened pineapple juice
1/2 c
brown sugar, firmly packed
1/2 c
cider vinegar
1 pinch
dried red pepper flakes, optional

Directions Step-By-Step

Pour un-drained canned pineapple in blender. Process until finely chopped. Pour pineapple into a medium saucepan with catsup, juice, brown sugar, and vinegar. If using pepper add now.

Cook over medium/high heat, stirring, until mixture just begins to boil. Reduce heat and cook (stirring frequently) until mixture reaches the consistency you desire. Store any unused sauce in frig.
Use to make any sweet and sour dish. Just stir fry meat and veggies and add this sauce before serving over rice.

I like this as a dip for egg rolls, especially with the red pepper.

About this Recipe

Course/Dish: Dips, Fruit Sauces, Other Sauces