Prep Time: 6 minutes
Cook Time: 15 minutes
Total Time: 21 minutes
Yield: 1+1/2 Cups Sauce
- 2 14-oz. cans (348 ml) pineapple chunks packed in juice (= 1+1/2 cups juice and 1+1/2 cups fruit)
- 1/2 cup white vinegar OR red wine vinegar
- 3/4 cup white sugar
- 2 Tbsp. fish sauce, OR vegetarians: 1 Tbsp. soy sauce and 1/3 tsp. sea salt
- 3 cloves minced garlic
- 1/8 to 1/2 tsp. cayenne pepper, to taste
- 1 Tbsp. lemon or lime juice
- 1 Tbsp. ketchup
- 1+1/2 Tbsp. cornstarch
- 1/4 cup water
- optional: 2 drops red food coloring
- Pour one can of pineapple chunks (with juice) into a medium to large pot, frying pan or wok. Drain the juice from the other can into the pot, squeezing out all the juice from the fruit (save this for eating or other dishes). Add the vinegar, sugar, fish sauce (or substitutions), garlic, cayenne, lemon or lime juice and ketchup. Bring to a boil, then reduce heat to medium to get a nice strong simmer for 12-15 minutes, uncovered, or until sauce reduces by one-third.
- Stir cornstarch into the water with a fork until dissolved and add to the sauce. Reduce heat to low and simmer 5 minutes, or until sauce has thickened. Add coloring if using.
- Do a taste-test, looking for a balance of sweet and sour, plus a hint of spicy and salty flavors. It's easy to adjust these flavors to your liking: if you find it too sour, add more sugar; if too sweet or too salty, add more lemon juice. More cayenne can be added for more spice. The sauce is now ready to use with your favorite protein source - chicken, pork, tofu, and even vegetables. Also wonderful as a dip for spring rolls and other Asian finger foods, or as a delicious marinade. Enjoy!
To Use This Sauce for Sweet & Sour Chicken, see my Thai Sweet & Sour Chicken Recipe.