Recipe for Sweet and Sour Sauce + Video
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Often referred to as “liquid gold” in my house, this easy Recipe for Sweet and Sour Sauce hits every flavor note: tangy, sweet, and just the right amount of zing! The secret is the combination of brown sugar and pineapple, adding extra layers and dimension to every bite. Made with pantry staples and ready in under 15 minutes, this homemade sauce is perfect for dipping egg rolls, drizzling over chicken, or tossing with crispy stir fry.
Table of Contents
Recipe for Sweet and Sour Sauce
This sauce is a game-changer. The kind of sticky, tangy, sweet-and-zippy goodness you just want to dunk everything into. It’s the star of the show, not just some background drizzle.
And the best part? This sweet n sour sauce recipe is done in less time than it takes to scroll through takeout menus.
You’ll never go back to the store-bought bottle once you’ve tasted this. I mean… when the spoon starts going back in the pot before you’ve even served dinner, you know it’s a keeper!
RECIPE VIDEO
Watch us make this easy sweet and sour sauce recipe from start to finish!
I usually pair this quick sweet and sour sauce with meatballs or crispy pork, but you can use it for whatever strikes your fancy!
Mix it into a simple stir fry or brush it over grilled chops and shrimp skewers. It’s especially delicious with crab rangoons, potstickers, or my chicken spring rolls.
In fact, you can keep a jar of sweet & sour sauce in the refrigerator and spoon some over a bowl of fried rice for a quick and easy snack!
INGREDIENT NOTES
- Cornstarch + Cold Water: Combine to make a slurry, which thickens the sauce into that perfect, glossy consistency.
- Pineapple Juice: Adds natural sweetness and tropical depth. The kind in a can is perfect for this sweet n sour sauce recipe!
- Sugar: Use equal parts light brown sugar and granulated sugar for sweetness and a touch of caramelized flavor.
- Apple Cider Vinegar: Brings the bright tang that balances the sugar. Use rice vinegar or white vinegar if you’re out, plus a little extra sugar.
- Ketchup: Provides sweetness, acidity, and a smooth tomato base. Use a sugar-free version to tone down the sweetness.
- Soy Sauce: Just a touch adds umami and balances the sweetness. Opt for tamari or coconut aminos instead of soy sauce to make this recipe for sweet and sour sauce gluten-free.
VARIATIONS
Spicy Version: Add ½ teaspoon red pepper flakes or a squirt of sriracha.
Citrus Twist: Replace pineapple juice with orange juice for a different flavor profile.
Low Sugar: Cut both sugars in half for a lighter version. It’ll still be plenty tasty!
SWEET SOUR RECIPE SAUCE FAQ
When kept in a sealed jar or other airtight container, this homemade sweet and sour sauce should stay fresh for 2 to 3 weeks.
You can also freeze it for up to 3 months. Be sure to leave some space at the top of the container in case it expands.
That is entirely up to you, though it is perfectly safe to use cold.
Microwave sweet & sour sauce in bursts or pop it back on the stove until warmed through. Otherwise, combine it with your food and warm everything all at the same time.
Absolutely! Simply multiply the listed amounts according to how much you will need, whether it is double or even quadruple.
You will need to use a larger pan or pot for extra big batches, and I recommend dividing the sauce into several smaller containers instead of one large one.
Not only is it better from a food safety standpoint, but you can toss extras in the freezer if you won’t be able to use them before they go bad.
Over the years, I’ve tested dozens of sweet and sour sauce recipes… and this one checks every box.
The balance of sugar to vinegar is everything. Too much acid and the sauce bites back. Too much sugar and it turns to syrup.
The key is in the emulsion: creating a stable blend of sugars, acids, and liquids, then thickening it with a slurry-based starch gel for that signature sheen.
Cooking the sugars first allows the mixture to dissolve fully before introducing the cornstarch.
And when the slurry hits the bubbling sauce, the starch molecules gelatinize, locking in the flavor and giving that restaurant-style thickness you can see and taste.
This sauce isn’t just a condiment, it’s a flavor-builder. And it’s designed to work hot or cold, as a glaze or a dip, and hold up in the fridge without separating.
That’s the kind of consistency I want in my kitchen… and I bet you do too!
DONNA’S PRO TIPS
- Whisk Constantly: This keeps the sugars from burning and helps the starch activate evenly.
- Gloss Test: You’ll know it’s done when the sauce coats the back of a spoon and shines like a fresh manicure.
- Double It: This freezes like a dream. Make extra and stash it for busy nights.
- Shake It Up: Pour cooled sauce into a mason jar for easy serving, then just shake to reheat and remix!
TOOLS NEEDED
- Medium saucepan
- Small mixing bowl
- Measuring cups and spoons
- Whisk
- Airtight container or jar (for storage)
Enjoy!
With love, from our simple kitchen to yours.
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Recipe for Sweet and Sour Sauce + Video
Ingredients
- 1/4 cup cornstarch
- 1 cup 8-ounces water, divided
- 3/4 cup 6-ounces pineapple juice
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3/4 cup 6-oz apple cider vinegar
- 1/2 cup ketchup
- 1 tablespoon soy sauce
Instructions
- Make the Slurry: In a small bowl, whisk together the cornstarch and 1/4 cup water until smooth. Set aside.
- Combine the Sauce Base: In a medium saucepan over medium-high heat, combine the pineapple juice, 6 ounces water, brown sugar, granulated sugar, apple cider vinegar, ketchup, and soy sauce. Whisk until the sugars dissolve.
- Bring to a Boil: Bring the mixture to a boil and let it boil for 1 minute.
- Thicken the Sauce: Whisk in the cornstarch slurry. Continue whisking and cook for 3 to 5 minutes, or until the sauce is thickened and glossy.
- Cool and Store: Remove from heat and let cool slightly. Use immediately or transfer to a jar and refrigerate until ready to use.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2012, updated and republished September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I am so going to make this sauce. It is just the matter of my memory, whether i remember to buy pineapple juice next time I am in the store.
I used orange juice. worked just as well. very Yummy.
No pineapple juice like me? I opened a can of pineapple from the pantry, used some of the juice in the sauce, some of the cut up pineapple in the dish and put the rest in the fridge for another day.
I'm thinking this would be great with grilled chicken!
So good.
Also yummy to use (can)mandarin oranges (juice for liquid)& fruit for topping~combo btween sweet sour sauce & orange sauce
That sounds amazing. I will try that next time I make the sauce. Thanks for the tip! XOXO Donna
Sooooo, after tasting this about 25 times, I decided to freeze some before I ” tasted” it to the last drop. Found another use for my silicone muffin liners. Froze silicone lined muffin tins filled with sauce. So easy to peel off and put in freezer bags.
The exact same recipe taught to me in California, by a friend's wife, who was Philippino, and when I made it for her, she said it was better than her mothers. This has been my "go to" sweet and sour for 30 years, and my family and extended family, all love it and beg me to make it.
I made this tonight & put it over meatballs. My husband cleaned his plate & grabbed a piece of bread to get every drop. He said this sauce is better than his favorite Chinese restaurant's. I made a double batch so he has some for tomorrow. Thanks!
I tried this tonight and it was delicious. I stir fryed some chicken and veggies then topped with this sauce. My question is can you, or have you tried to freeze? It really makes a lot and would like to save for another use.
We have family allergy to pineapple so sweet and sour sauces are hard to do…is there a sub to this you suggest for the pineapple juice??
I am not sure, but I would think even tho it would be a somewhat different taste overall. I would try using mango juice for the replacement of pineapple.
I use Schwan's Pineapple Orange drink concentrate-it has no pineapple in it.
try maraschino cherry juice
Others in replies above stated subbing orange juice or juice from canned mandarin oranges.
Others have commented that they’ve substituted orange juice or the juice from a can of Mandarin oranges.
u can freeze homemade sauce for long periods (i have and it comes out fine).. u can substitute any fruit juice if ur allergie.. be creative.. use orange juice or peach, apricot or maybe apple or cranberry.. i've never tried this recipe.. sounds like a lot of cider to use! i usually use about 3 tablespoons of rice vinegar.. your main ingredients are sugar, water, vinegar, fruit juice of some kind, soy sauce, then corn starch as a thickening agent and some recipes use ketchup or not.. try grinding up chopped onions, pineapples and green pepper in it for variety too.
Made this. Would not use apple cider vinegar again. it overpowers the taste. I might try it with rice vinegar and cut down on the amount to 2 – 3 tablespoons. Also add canned pineapple chunks, fresh green pepper and sliced carrots. Do not overcook the peppers and carrots. Steam until crisp.
I love this sauce and I do not find the apple cider vinegar overpowering at all, I guess it's just a matter of personal taste. I also add some cut up red, yellow & orange sweet peppers mainly for color and I use pineapple chunks when I have them, I love pineapple. I am usually only cooking 2 so I have a nice amount left over 🙂 Today I used it with pork chunks and later this week I'll use it with chicken 🙂
Can you do in slow cooker?
Thank you.
My husband and I absolutely love this sauce. It will be my "go to" sweet & sour sauce from now on. I have used it on chicken, pork tenderloin, made sweet & soup pork chunks etc. LOVE LOVE LOVE IT!
Donna, this sauce was "cray-cray" good. I, like Norma…put an array of sweet peppers in and it just adds some eye candy when serving guests. Everyone loves this sauce and comments are over the top !!!
Has anyone tried canning this sauce? With that amount of sugar and vinegar it should work fine I would think.
can I use pineapple juice out of canned pineapples? Chunk or sliced?
This sauce turned out great, and the kids love using it too. Definitely keeping this one to use more often.
I tried this recipe and for my liking it was a little too sweet for me and the apple cider vinegar was a bit strong. I really just tasted sweet pineapple and apple cider vinegar so to add a kick I added some sriracha sauce and it came out just fine.
Best sauce ever! Never again grape jelly!
This recipe is awesome.
Hi Diane!
We’re so glad that you enjoyed the recipe!
TSRI Team Member,
Devlyn