1/2 Cups packed brown sugar
1 tablespoon cornstarch
1 can (8 oz) crushed pineapple in juice, drained and juice reserved
1/3 cup white vinegar
1 tablespoon soy sauce
1/4 cup finely chopped green bell pepper
1. Mix brown sugar and cornstarch in 1-quart saucepan. 2. Add enough water to reserved pineapple juice to measure 1/2 cup; stir into sugar mixture. Stir in vinegar and soy sauce. 3. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in pineapple and bell pepper. 4. Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year. Serve over pork, poultry of seafood.
*We had it over chicken we just cooked in a pan. It was really delicious. Mm mm!
6 comments:
I'll have to try that because I HATE bottled sweet and sour sauce!
P.S. I wanna join the club! I have tons of recipes that I haven't posted on my food blog because I didn't want to solely post recipes on there. I'd love to share them here.
Yay! I was hoping you would. :) I'll add you.
This was so good! The only thing that I would do different would be to not add the pineapple chuncks to the sauce, but other than that we really liked it! I also got "fancy" and deep fried the chicken in a batter. Yum!
Yay! You tried it! I'm glad you liked it. We accidentally got pineapple chunks instead of crushed pineapple once, that might be a good option if you'd rather pick around the pineapple. Or leave it out if you don't like it at all. :)
PS: I'm way impressed you deep fried the chicken! You'll have to tell us how you did it.
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