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:
10mins
YIELD:
2.5 cups of sauce
UNITS:
Metric

Ingredients Nutrition

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.

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