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 recipe #336740 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!"
photo by CookingONTheSide
- Ready In:
- 10mins
- Ingredients:
- 10
- 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
- In medium saucepan stir together both sugars, cornstarch and seasoning salt. Mix well.
- 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.
- Stir in Worcestershire and cherry juice.
- Add green pepper, reduce heat to a simmer and cook for 3 minutes.
- For Meatballs: Pour sauce over your favorite cooked meatballs in casserole dish or in a pan on the stove and heat through.
- 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.
Questions & Replies
-
Apple cider Vinegar or not?
Reviews
-
Wow, this is a good sweet and sour sauce! It was so easy to put together as well. I cooked some bite sized pieces of chicken in a large skillet, and after they were done I added some of the sauce and simmered for a few minutes. I served it with your Recipe #381017. We had a great meal tonight, thanks to you Tink! Made for Pick A Chef, Spring 2010. -
This is a great sweet n sour sauce. It is definitely more on the sweet side, but we like it sweet. I used the chicken option only I used boneless chicken thighs. I did have to cook them for about 40 minutes. I did uncover the baking dish halfway through so the sauce would thicken up even more. I had to omit the green peppers because my youngest son would not have eaten it. He was really hungry so I didn't want to spoil it for him! Next time, I think I will cube the chicken and saute it, then add the sauce and serve it all over rice. I think it really calls for rice, which I had not planned on last night. Thanks for sharing another wonderful recipe, Tink! -
We enjoyed this recipe. We prefer abit more sour than sweet so next time I'll cut back on the sugars abit. To compensate this time I added more vinegar & worcestershire than it called for. We even added a couple dashes of soy sauce at the table. I cooked with meatballs and it turned out yummy. Thanks for sharing.
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
