Sweet 'n Sour Sauce for Meatballs or Chicken

Sweet and tangy sauce for meatballs or chicken. I developed this recipe as a variation on my simple sweet and sour dipping sauce used in my Asian inspired Confetti Rolls recipe. Still very simple to make but a little more sophisticated with the addition of brown sugar, pineapple and green pepper. I hope you enjoy it too!

• Ready In: 10 mins
• Yields: 2 1/2 cups of sauce

Ingredients

• 1⁄2 cup brown sugar, packed
• 1⁄2 cup sugar
• 3  tablespoons cornstarch
• 1  teaspoon seasoning salt (I use Johnny's brand)
• 1 (8 ounce) can pineapple tidbits, undrained (or chunks)
• 1⁄2 cup vinegar
• 2⁄3 cup water
• 1  teaspoon Worcestershire sauce
• 1 1⁄2 tablespoons maraschino cherry juice
• 1  small green pepper, chopped into 1-inch pieces

Directions

1. In medium saucepan stir together both sugars, cornstarch and seasoning salt. Mix well.
2. Stir in pineapple, vinegar and water. Bring to a boil. Reduce heat just enough to keep it at a low boil. Cook and stir for 2 minutes.
3. Stir in Worcestershire and cherry juice.
4. Add green pepper, reduce heat to a simmer and cook for 3 minutes.
5. For Meatballs: Pour sauce over your favorite cooked meatballs in casserole dish or in a pan on the stove and heat through.
6. For Chicken: Place boneless, skinless chicken breasts into 13x9x2 inch baking dish sprayed lightly with non-stick cooking spray. Cover and bake at 350° for 20-30 minutes depending on thickness of chicken. Bake until chicken is no longer pink in the center. Uncover the last 10 minutes of cooking.