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Sweet and Sour Sauce
A simple combination of honey, soy sauce, tomato paste, pineapple juice, and rice vinegar creates this homemade sweet and sour sauce that pairs well with just about anything it touches - vegetables included!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Condiments
Cuisine:
American, Chinese
Servings:
14
servings (about 1 3/4 cup total)
Calories:
35
cal
Author:
Amanda Formaro
Equipment
Saucepan
Whisk
Ingredients
4
Tablespoons
honey
3
Tablespoons
soy sauce
2 1/2
Tablespoons
tomato paste
1
cup
pineapple juice
3
Tablespoons
rice vinegar
1
Tablespoon
cornstarch
1/4
cup
water
Instructions
Combine all ingredients except the cornstarch and water in a saucepan. Whisk together and bring to a boil.
Make a slurry from the cornstarch and water. Add slurry to the mixture in the saucepan and simmer over medium heat until thickened, about 2-4 minutes.
Notes
Pour sweet and sour sauce over cooked chicken, pork, meatballs, shrimp, or vegetables in a skillet and toss to combine.
Store sweet and sour sauce in an airtight container (like a jar) in the refrigerator for up to 2 months.
We use rice vinegar in our sweet and sour sauce, but you can also use red wine vinegar or apple cider vinegar.
I would suggest sticking to tomato paste as it isn't as sweet, however, you can use ketchup in your sauce if you prefer.
Nutrition
Serving:
1
serving (2 Tablespoons)
|
Calories:
35
cal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
0.04
g
|
Saturated Fat:
0.01
g
|
Polyunsaturated Fat:
0.01
g
|
Monounsaturated Fat:
0.01
g
|
Sodium:
239
mg
|
Potassium:
62
mg
|
Fiber:
0.2
g
|
Sugar:
7
g
|
Vitamin A:
44
IU
|
Vitamin C:
2
mg
|
Calcium:
5
mg
|
Iron:
0.3
mg