Looking for a delicious and tangy sauce to elevate your stir-fries, meat dishes, or even as a dipping sauce? This sweet and sour sauce with pineapple and green pepper is just the right combination of flavors. The sweetness from the pineapple balances perfectly with the tanginess of vinegar and the savory notes of soy sauce. Plus, the crunch of fresh green pepper adds a delightful textur
Sweet and Sour Sauce with Pineapple and Green Pepper
6
servings10
minutes10
minutes50
kcal20
minutesKeep the screen of your device on
Ingredients
240 ml 1 cup pineapple chunks (fresh or canned)
1/2 1/2 green bell pepper, sliced into thin strips
120 ml 1/2 cup pineapple juice (from the can or fresh juice)
60 ml 1/4 cup rice vinegar, cider vinegar or white vinegar
50 g 1/4 cup brown sugar
3 tablespoons 3 tablespoons ketchup
1 tablespoon 1 tablespoon soy sauce
1 tablespoon 1 tablespoon cornstarch
60 ml 1/4 cup water
Equipment
Medium-sized saucepan- Whisk
- Measuring cups (for USA)
- Spoon
- Knife
- Cutting board
Directions
- If using fresh pineapple, cut it into small chunks. If using canned pineapple, drain and reserve the juice.
- Slice the green bell pepper into thin strips.
- In a medium saucepan, add the pineapple chunks and green bell pepper strips.
- Pour in the pineapple juice and bring to a gentle simmer over medium heat. Let it cook for about 3-4 minutes until the bell pepper starts to soften.
- Add the rice vinegar, brown sugar, ketchup, and soy sauce to the saucepan.
- Stir well to combine all the ingredients. Continue to cook for another 2-3 minutes until the sugar is fully dissolved.
- In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry.
- Gradually pour the cornstarch slurry into the saucepan while stirring constantly to avoid lumps.
- Cook for an additional 2-3 minutes until the sauce thickens to your desired consistency.
- Taste the sauce and adjust the seasoning if necessary. You can add a bit more sugar for extra sweetness or more vinegar for a tangier taste.
- Once the sauce is thickened and the vegetables are tender, remove it from the heat.
Notes
- For a bit of heat, add a teaspoon of red pepper flakes or a dash of hot sauce to the mixture.
Can I use fresh pineapple instead of canned pineapple?
Yes, you can use fresh pineapple for this recipe. If using fresh pineapple, make sure to cut it into small, bite-sized pieces. You can also juice fresh pineapple if you need pineapple juice for the sauce.
How can I make the sauce thicker?
To make the sauce thicker, you can add a bit more cornstarch (about an additional 1/2 teaspoon). Be sure to mix the cornstarch with cold water to create a slurry before adding it to the sauce to avoid lumps.
What if the sauce is too sweet or too sour?
If the sauce is too sweet, you can balance it by adding a little more vinegar. If it’s too sour, add a bit more sugar or honey to achieve the desired taste.
Can I freeze the sauce?
Yes, you can freeze the sauce. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
How can I make the sauce spicier?
To add some heat to the sauce, you can include a teaspoon of red pepper flakes, a dash of hot sauce, or even some chopped fresh chili peppers.
What dishes pair well with this sweet and sour sauce?
This sauce pairs beautifully with a variety of dishes such as chicken, pork, tofu, or even shrimp. It’s also great as a dipping sauce for spring rolls, dumplings, or egg rolls.
Can I substitute the green pepper with another vegetable?
Yes, you can substitute the green pepper with red or yellow bell peppers, which will give the sauce a slightly sweeter taste. Other options include onions, carrots, or snap peas for added crunch and color.
