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This delightful Asian-inspired condiment blends juicy sweet pineapple with rich soy sauce and zesty vinegar. You can whip it up in under 5 minutes, and it'll make you forget all about those bottled versions from the store.
I can't even touch the store stuff anymore since trying this homemade mix. The real ingredients give you such clear, well-balanced flavors.
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Key Components:
- Canned pineapple juice: Don't use fresh as its enzymes stop proper thickening
- Rice vinegar: Adds a mild tangy kick
- Brown sugar: Gives a rich flavor foundation
- Soy sauce: Brings that savory umami punch
- Ketchup: Adds nice color and thickness
- Cornstarch: Makes everything come together smoothly
Step-by-Step Guide:
- Mix Everything
- Combine all liquids but leave out cornstarch mix
- Throw in brown sugar
- Stir thoroughly
- Heat until bubbling
- Get It Thick
- Mix cornstarch with water
- Pour in gradually while mixing
- Keep cooking till it thickens up
- Look for that shiny appearance
- Fix The Flavor
- Check how it tastes
- Maybe add more vinegar
- Tweak the sweetness
- Let It Rest
- Give it time to cool down
- Put It Away
- Pour into a clean container
- Let it cool all the way
- Close it up tight
- Keep in fridge
I tried many times to get that sweet-tangy balance just right, and switching to rice vinegar really made everything click.
Ways To Use It:
Great for stir-fries, as a dipping sauce, or brushed over grilled meats.
How To Store:
Put it in the fridge in something airtight. Don't try freezing it or the texture won't be the same.
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Pro Suggestions:
- Get all ingredients ready beforehand
- Be careful with temperature while thickening
- Thin it out with water if needed
- Let it cool completely before storing
Through lots of trial and error, I've found that good ingredients and getting the thickening just right are what make the perfect homemade Asian sauce.
Recipe FAQs
- → Why use canned pineapple juice?
- The fresh stuff has enzymes that stop it from thickening.
- → Best way to store it?
- Stick it in a sealed container and toss it in the fridge for 2-3 weeks.
- → Can I skip using sugar?
- Totally! Just swap in a brown sugar alternative.
- → What can I use this for?
- Dip stuff in it, use it on stir-fries, or glaze meats or veggies.
- → Why add coloring to the mix?
- Completely optional. Adds a classic red, but natural brown works too.
Sweet Asian Sauce
Simple Asian sweet sauce made with soy and pineapple juice. Great as a dip or stir-fry addition.
Ingredients
→ Base
→ Thickener
→ Optional
Steps
Toss everything except water and cornstarch into a pot.
Once it boils, stir in cornstarch mix, then let it simmer to thicken.
If you're using coloring, add it now. Let the mixture cool all the way.
Notes
- Go with canned pineapple juice, not fresh.
- Stays good for 2-3 weeks in the refrigerator.
- You can use alternative sweeteners easily.
Required Equipment
- Pot
- A sealed container for storage
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Includes soy