Rating: 4.34 stars
134 Ratings
  • 5 star values: 73
  • 4 star values: 42
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 3

A great sauce for dipping almost any Asian inspired dish in! Should you desire a thicker consistency than what this recipe yields, dissolve another 1/4 teaspoon of cornstarch in 1/8 to 1/4 cup of cold water. Once dissolved, stir the mixture into the sauce and continue to heat and whisk until sauce thickens.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

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Nutrition Facts

46 calories; protein 0.1g; carbohydrates 8.9g; fat 1.2g; sodium 43.6mg. Full Nutrition
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Reviews (135)

Most helpful positive review

Rating: 4 stars
01/25/2004
Very good! It's more sour than sweet so if you like it sweet then add more of the pineapple juice and brown sugar. Read More
(70)

Most helpful critical review

Rating: 3 stars
01/25/2004
sorry!! I meant my criticism for another recipe. Read More
(15)
134 Ratings
  • 5 star values: 73
  • 4 star values: 42
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
01/25/2004
Very good! It's more sour than sweet so if you like it sweet then add more of the pineapple juice and brown sugar. Read More
(70)
Rating: 4 stars
05/17/2010
Great dipping sauce! If you like more sweet than sour, use rice wine vinegar instead of white vinegar. I also like my sauces a little thicker, so I added a bit more cornstarch as the submitter suggested. If you want a richer color, add a couple drops of red food coloring - it works wonders. This stuff was great and my husband took one taste and all he could say was "Mmmmmmm". We ate this with egg rolls, and it was perfect. Read More
(62)
Rating: 5 stars
12/01/2005
This was really good! I was looking for a sauce to use to make sweet sour chicken with veggies and this worked great. I sauteed some chicken until browned added sliced carrots onions red peppers cooked for a few more minutes then added the sauce and let it simmer for about 10 minutes. It thickened a little and coated everything nicely. Easy and tasty! Read More
(44)
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Rating: 5 stars
01/01/2011
This came out much thinner than I wanted, so I added another teaspoon of corn starch to a teaspoon of cold water, stirred in and let simmer for 4-6 minutes. Perfect, and I LOVE that it wasn't bright red! Update Jan. 1, 2011: started with 2 tsp corn starch, used seasoned rice wine vinegar, 3/4 tsp canola oil and 1/4 tsp sesame oil, no salt, and left everything else the same, and it was awesome. 5-star keeper! Read More
(21)
Rating: 4 stars
01/25/2004
This is a great all-purpose dipping sauce. I use it for spring rolls coconut shrimp and pot stickers. I made it a bit thicker and I also like it with red pepper flakes or a bit of chili paste in it. Read More
(21)
Rating: 4 stars
06/10/2007
the very best homemade recipe so far only I have had better at restaurants -- I used rice wine vinegar which is an asian ingredient vinegar & it gave it a more authentic taste. Read More
(19)
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Rating: 5 stars
11/28/2005
I wanted to use this sauce with stir fry so I added a little extra cornstarch to make it a little thicker but made no other changes. This was exactly what I was looking for and I will be using it as a dipping sauce soon. Read More
(18)
Rating: 4 stars
06/09/2010
The flavor of this was really good. I had to triple this only because it really didn't make as much as I thought it would. Once I set it on the stove and brought it to a boil it wouldn't thicken. I had to make a slurry of 1/4 c. extra pineapple juice and another tbsp. of cornstarch. With just under a half of the slurry it thickened up to where we needed it. NOTE: Jillian was absolutely right. The rice wine vinegar is the one you want to go with. Read More
(15)
Rating: 3 stars
01/25/2004
sorry!! I meant my criticism for another recipe. Read More
(15)