Sweet and Sour Sauce

Maggie ^O^


I love this sweet and sour sauce. It is very "pineappley" and it goes really well over chicken, shrimp and pork.

Super easy to make and keeps really well.

I always have a container of it in the freezer for a quick go to when time gets away from me.

pinch tips: How to Remove a Yolk



Stove Top


2 Tbsp
1/4 c
light brown sugar
2 Tbsp
1/8 tsp
1/3 c
white vinegar
1 Tbsp
tamari sauce or soy sauce
20 oz
can crushed or tidbits pineapple in heavy syrup
carrot very thinly sliced
1/4 c
thinly sliced and chopped onion
1/4 c
thinly sliced and chopped green bell pepper
1/4 c
thinly sliced and chopped red bell pepper
1/4 c
sliced water chestnuts

Directions Step-By-Step

Drain and reserve pineapple juice. Add water to make 2 cups of liquid.
In the top of a double boiler, melt the butter. Add brown sugar, cornstarch and salt. Stir in juice, add vinegar and soy sauce.
Then combine pineapple, onion, carrots, peppers and chestnuts into the above mixture. Stir frequently to prevent scorching.

Cook until peppers and carrots are soft - approximately 15 minutes.
This sauce keeps well in the refrigerator, and it may be reheated easily in the microwave or on the stovetop.

I have frozen it and it will require some vigorous stirring to get it back together but it still tastes great!

I use this sauce over chicken, shrimp and pork .. served with rice or noodles it makes a delicious meal!

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Fruit
Regional Style: Asian
Other Tags: Quick & Easy, For Kids