Total Time
25mins
Prep 15 mins
Cook 10 mins

This is a tomato-based sauce that can be used with chicken, meatballs, or any recipe that calls for sweet and sour sauce. Start with 3 tablespoons tomato paste and add in more to taste.

Ingredients Nutrition

  • 2 tablespoons oil
  • 14 cup green bell pepper, diced
  • 14 cup red bell pepper, diced
  • 14 cup finely chopped onion
  • 1 14 cups water
  • 2 tablespoons cornstarch
  • 2 tablespoons firmly packed brown sugar
  • 23 cup unsweetened pineapple juice
  • 3 tablespoons tomato paste (add in more to taste)
  • 12 cup unsweetened pineapple tidbits, canned in natural juices (reserve the leftover juice to make 2/3 cup)
  • 14 teaspoon salt
  • 1 dash hot pepper sauce (optional)

Directions

  1. In a small nonstick skillet over med-high heat, saute the onion and green peppers, until onion is translucent; set aside.
  2. In a saucepan, combine water, corstarch, brown sugar and pineapple juice; bring to a boil, whisking to combine.
  3. Whisk in 3 tablespoons tomato paste (add in more to taste).
  4. Add in diced pineapple tidbits and sauteed veggies, salt and hot pepper sauce; stir to mix well.
  5. Cook until thoroughly heated.

Reviews

(3)
Most Helpful

This had a nice flavor, but the sauce was too thin, so I had to add extra cornstartch, and cook it longer than than the directions said. I added a dash of siriacha, and tripled the recipe, as I was feeding a large group for a family party. Visually, it isn't all that appealing (kind of a pinkish color) but had a good flavor. As I was feeding a large crowd, we used a good-quality popcorn chicken that had been oven-baked for crispness.

Lightly Toasted April 11, 2014

I enjoyed the flavors in this sauce, and it had that nice red color that is typical of sweet and sour sauces. I think I would use a little less tomato paste next time though. Thanks, this went great with your Crispy Fish With Sweet and Sour Sauce! :)

Sharon123 February 23, 2006

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