Sweet and Sour Sauce

Sweet and Sour Sauce

NOTE: If using date paste, make it in advance. I pit 1 cup of Medjool dates, soak them in a small amount of boiling water, then blend them into a paste (adding a little more water if needed).
Course: Sauces
Cuisine: Asian
Keyword: Sweet and Sour Sauce
Author: Mrs. Plant


  • 2 T rice wine vinegar
  • 1 T Mirin or Japanese rice wine
  • juice from a 15-oz can of unsweetened pineapple reserve the fruit
  • 1/4 cup date syrup, agave (or any other sweetener, including coconut sugar, brown sugar, or raw sugar)
  • 2 t low-sodium soy sauce
  • 2 T finely chopped red bell pepper
  • 2 T finely chopped pineapple from the can you drained
  • a pinch of red chili flakes or more if desired
  • 1 T of non-GMO cornstarch or arrowroot powder


  • In a small saucepan, bring the vinegar, rice wine, pineapple juice, date syrup, soy sauce, chopped red bell pepper, and chopped pineapple to a low rolling boil. Cook until the peppers are tender. Add in the chili flakes. Then, in a very small bowl, mix the cornstarch with 1 T. of cold water and stir to create a thickening slurry. Add to the sauce mixture to thicken. Taste for sweetness. Add more date syrup if it’s not sweet enough for you.

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