Homemade sweet and sour sauce has the tangy sweetness you know and love from your favorite takeout dishes. This easy recipe is a delicious balance of flavors that is perfect on chicken, fish, veggies, and more!

We are serious Chinese takeout fans in our house.

Of course this is a problem for the old bank account.

It adds up when you’re ordering takeout for a family with 4 very hungry boys!

So I try to make authentic tasting takeout recipes at home to save some cash and keep us happy.

And this homemade sweet and sour sauce is delicious, tastes just like the sauce from your favorite take out dishes, and less expensive than ordering in!

What is sweet and sour sauce made of?

To get that signature blend of balanced flavors, sweet and sour sauce needs elements that add sweetness, acidity and sourness, and tang.

For that we use pineapple juice as the base along with sugar, ketchup, and vinegar for that balance.

Ingredients

To make this you’ll need:

Pineapple juice– Unsweetened pineapple juice from a can. Don’t use fresh juice as it is more acidic and will effect how this tastes.
Sugar– Brown
Ketchup
Vinegar– Distilled white vinegar
Cornstarch– To thicken the sauce
Food coloring– Red food coloring to bring out the color. This doesn’t affect the taste and is optional.

How to Make

Homemade sweet and sour sauce is pretty much a dump and go recipe!

To do it, just whisk all the ingredients except the food coloring together in a small skillet over medium high heat.

Bring the sauce to a simmer and then turn the heat down to medium.

Let it keep simmering for another 2 to 4 minutes, just until the sauce thickens.

As soon as it thickens, remove the sauce from the heat.

Whisk in the food coloring if using.

Serve and enjoy!

How long is homemade sweet and sour sauce good for?

Homemade sweet and sour sauce will last up to two weeks or so in the fridge however it may loose a little of its signature tang.

Taste it before using and if it’s not as tangy, stir in a small splash of vinegar.

Storing

Store this in an airtight container in the fridge for up to 2 weeks.

Can I substitute orange juice for pineapple juice in sweet and sour sauce?

While technically you could, it doesn’t mean you should.

Using orange juice will still yield tasty results but it won’t be nearly as authentic tasting as using pineapple juice.

Tips and Tricks

I highly recommend using canned pineapple juice, which is much sweeter and less acidic than fresh pineapple juice. This affects the finished taste.
The red food coloring is 100% optional. Without it the sauce will look closer to a ruddy brown than the traditional red.
Stir from time to time while simmering.

Other Take Out Recipes

Homemade sweet and sour sauce tastes just like the tangy sauce from your favorite Chinese takeout place.

Make it and satisfy all your takeout cravings!

Looking for other take out recipes?

Try these:

If you’ve tried this HOMEMADE SWEET AND SOUR SAUCE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Homemade Sweet And Sour Sauce

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Course: Condiment, Sauce

Cuisine: American, Asian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: cups

Calories: 451kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 cup unsweetened pineapple juice
1/2 packed cup brown sugar
1/4 cup ketchup
1/4 cup distilled white vinegar
2 tbsp cornstarch
3-4 drops red food coloring optional

US Customary - Metric

Instructions

Add all of the ingredients to a small skillet, except the food coloring, and whisk them together until evenly combined.
1 cup unsweetened pineapple juice, 1/2 packed cup brown sugar, 1/4 cup ketchup, 1/4 cup distilled white vinegar, 2 tbsp cornstarch
Set the skillet over medium high heat and bring the mixture to a simmer, then immediately reduce the heat to medium.
Let the sauce simmer just until thickened, roughly 2-4 minutes, then remove the skillet from heat.
Add the food coloring, stirring to combine, just until it's got a nice bright red finish.
3-4 drops red food coloring
Serve and enjoy!

Notes

I highly recommend using canned pineapple juice, which is much sweeter and less acidic than fresh pineapple juice. This affects the finished taste.
The red food coloring is 100% optional. Without it the sauce will look closer to a ruddy brown than the traditional red.
Stir from time to time while simmering.