Pineapple Sweet-and-Sour Sauce

A 14-ounce can of pineapple chunks will give you the right amount of juice needed for this sauce. Reserve the pineapple chunks to add directly to the stir-fry, if called for in the recipe. The brown sugar complements the sweetness of the pineapple, while the vinegar and salt give the sauce a multifaceted flavor.

Serves: 8Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 8


  • 3⁄4 cup pineapple juice
  • 1⁄2 tsp. salt
  • 3 Tbsp. cider vinegar
  • 1⁄4 cup brown sugar
  • 1 Tbsp. cornstarch


  • In a small bowl, combine the pineapple juice, salt, vinegar, and brown sugar.
  • Whisk in the cornstarch. Use the sauce as called for in a recipe. If not using immediately, store the sauce in a sealed container in the refrigerator. (Use within 3 or 4 days.) Stir the sauce before adding it to the stir-fry to bring up any cornstarch that has settled on the bottom.