19 Delicious Sweet and Sour Sauce Recipes for Every Occasion

Craving that perfect balance of tangy and sweet? Whether you’re glazing crispy chicken, drizzling over stir-fry, or dipping spring rolls, a great sweet and sour sauce can elevate any dish from good to unforgettable. We’ve rounded up 19 irresistible recipes—from quick weeknight fixes to crowd-pleasing party staples—so you can find your new favorite. Ready to sauce things up? Let’s dig in!

Classic Sweet and Sour Chicken Stir-Fry

This vibrant stir-fry delivers the perfect balance of tangy and sweet, with tender chicken and crisp veggies—ready in under 30 minutes!

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion, sliced
• 1/2 cup pineapple chunks (fresh or canned)
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp ketchup
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp grated ginger

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 3 tbsp rice vinegar, 2 tbsp ketchup, 2 tbsp brown sugar, and 1 tbsp cornstarch. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers and onion, stir-frying for 3–4 minutes until crisp-tender.
4. Return chicken to the skillet, along with pineapple. Pour the sauce over everything and stir to coat. Cook for 2–3 minutes until the sauce thickens and glazes the ingredients.

The secret here? The sauce clings beautifully to every bite, thanks to the cornstarch—no soggy veggies in sight!

Tip: For extra crunch, toss in a handful of cashews just before serving.

Sweet and Sour Pork with Pineapple

This classic takeout favorite is even better homemade—tender pork, tangy-sweet sauce, and juicy pineapple come together in a vibrant, crowd-pleasing dish.

Ingredients:

• 1 lb pork shoulder, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1 red bell pepper, chopped
• 1 cup fresh pineapple chunks
• 1/3 cup rice vinegar
• 1/4 cup ketchup
• 3 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 2 green onions, sliced (for garnish)

Instructions:

1. Toss pork cubes in 1/2 cup cornstarch until evenly coated. Shake off excess.
2. Heat 1/4 cup vegetable oil in a large skillet over medium-high. Cook pork in batches for 3–4 minutes per side until crispy. Transfer to a plate.
3. In the same skillet, sauté bell pepper for 2 minutes. Add pineapple and cook 1 minute more.
4. Whisk together 1/3 cup rice vinegar, 1/4 cup ketchup, 3 tbsp brown sugar, 2 tbsp soy sauce, 1 tsp garlic powder, and 1/2 tsp ginger powder. Pour into skillet and simmer 2 minutes until slightly thickened.
5. Return pork to skillet, tossing to coat. Cook 1–2 minutes until heated through. Garnish with green onions.

The secret? A double-hit of pineapple—fresh chunks for brightness and juice in the sauce for balance. No artificial gloop here!

Tip: For extra crunch, fry the pork in two batches to avoid overcrowding the pan.

Vegan Sweet and Sour Tofu Bowl

This vibrant bowl packs all the tangy-sweet punch of takeout, with crispy tofu and crunchy veggies for a satisfying bite every time.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and cubed
• 3 tbsp cornstarch
• 2 tbsp avocado oil
• 1 red bell pepper, sliced
• 1 cup pineapple chunks (fresh or canned)
• 2 green onions, sliced
• 1/3 cup rice vinegar
• 1/4 cup maple syrup
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• Cooked rice, for serving

Instructions:

1. Crisp the tofu: Toss tofu cubes with 3 tbsp cornstarch until evenly coated. Heat 2 tbsp avocado oil in a large skillet over medium-high. Cook tofu for 8–10 minutes, flipping occasionally, until golden and crisp. Transfer to a plate.
2. Sauté veggies: In the same skillet, add bell pepper and pineapple. Cook for 3–4 minutes until slightly softened.
3. Make the sauce: Whisk together 1/3 cup rice vinegar, 1/4 cup maple syrup, 2 tbsp ketchup, 1 tbsp soy sauce, 1 tsp garlic powder, and 1/2 tsp ginger powder. Pour over veggies and simmer for 2 minutes until glossy.
4. Combine: Return tofu to the skillet, tossing to coat. Cook for 1 minute to warm through.
5. Serve: Divide rice into bowls, top with tofu mixture, and garnish with green onions.

The secret? Coating the tofu in cornstarch before frying gives it an irresistible crunch that holds up against the sticky-sweet sauce.

Tip: For extra texture, sprinkle with sesame seeds or crushed peanuts.

Sweet and Sour Shrimp Skewers

These sticky-sweet skewers are a crowd-pleaser, with juicy shrimp glazed in a tangy sauce that caramelizes beautifully on the grill.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup ketchup
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil
• 1/4 tsp salt
• Bamboo skewers, soaked in water for 30 minutes

Instructions:

1. In a small saucepan, whisk together 1/4 cup ketchup, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp ginger, 1 clove garlic, and 1/2 tsp red pepper flakes. Simmer over medium-low heat for 5 minutes until slightly thickened, then set aside.
2. Thread shrimp onto soaked skewers (about 4-5 per skewer). Brush with 1 tbsp vegetable oil and sprinkle with 1/4 tsp salt.
3. Heat grill or grill pan to medium-high. Cook skewers for 2 minutes per side, then brush generously with sauce. Grill 1 more minute per side until shrimp are opaque and sauce is caramelized.

The magic here is the double-hit of sauce – it bastes the shrimp while creating a lacquered, finger-licking glaze. Perfect for outdoor entertaining when you want big flavor with minimal cleanup.

Tip: For extra char, leave skewers untouched for the first minute of grilling to let the shrimp sear.

Sweet and Sour Meatballs with Rice

These tender meatballs smothered in a sticky-sweet sauce are a crowd-pleaser—perfect for weeknights when you crave something cozy but exciting.

Ingredients:

• 1 lb ground beef (or pork)
• 1/3 cup breadcrumbs
• 1 large egg
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup pineapple chunks (canned or fresh)
• 1/2 cup bell pepper, diced
• 1/2 cup sweet and sour sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• Cooked white rice, for serving
• Green onions, sliced (for garnish)

Instructions:

1. In a bowl, combine ground beef, breadcrumbs, egg, garlic powder (1 tsp), salt (1 tsp), and black pepper (1/2 tsp). Roll into 1-inch meatballs.
2. Heat olive oil (1 tbsp) in a large skillet over medium-high. Brown meatballs on all sides, about 5–6 minutes total. Remove and set aside.
3. In the same skillet, add pineapple, bell pepper, sweet and sour sauce (1/2 cup), soy sauce (2 tbsp), brown sugar (1 tbsp), and rice vinegar (1 tbsp). Stir and simmer for 3 minutes until slightly thickened.
4. Return meatballs to the skillet, coating them in the sauce. Cover and simmer on low for 10 minutes until cooked through.
5. Serve over rice, garnished with green onions.

The tangy-sweet sauce clings to every bite, while the pineapple adds a juicy surprise. It’s like takeout—but better because you made it!

Tip: For extra flavor, sear the meatballs in sesame oil instead of olive oil.

Sweet and Sour Cauliflower Bites

These crispy, tangy bites are the perfect plant-based twist on a takeout favorite—no deep-frying required!

Ingredients:

• 1 medium head cauliflower, cut into bite-sized florets
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup soy sauce
• 1/3 cup rice vinegar
• 1/4 cup ketchup
• 1/3 cup brown sugar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp vegetable oil
• 1 tsp sesame seeds (optional)
• 2 green onions, thinly sliced

Instructions:

1. Prep the cauliflower: Preheat oven to 425°F. Toss florets with cornstarch until evenly coated, then dip into beaten eggs. Arrange on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway, until crispy.
2. Make the sauce: While cauliflower bakes, whisk together soy sauce, rice vinegar, ketchup, brown sugar, garlic, and ginger in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened.
3. Toss & serve: Heat vegetable oil in a large skillet over medium-high. Add baked cauliflower and sauce, tossing gently to coat. Cook for 2 minutes until glossy. Garnish with sesame seeds and green onions.

The magic here? The cornstarch-egg combo gives the cauliflower an irresistible crunch without greasiness—ideal for dunking in extra sauce!

Tip: For extra crispiness, broil the bites for 1–2 minutes after saucing (watch closely!).

Sweet and Sour Salmon Glaze

This sticky, tangy glaze transforms simple salmon into a restaurant-worthy dish—perfect for weeknights when you crave big flavor with minimal effort.

Ingredients

• 1/4 cup honey
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 1 lb salmon fillets
• 1 tbsp olive oil
• 1 tbsp toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Preheat oven to 400°F. Whisk together 1/4 cup honey, 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp ketchup, 1 tsp ginger, and 1/2 tsp red pepper flakes in a small bowl.
2. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear salmon skin-side up for 3 minutes until lightly browned. Flip, brush with half the glaze, and transfer skillet to the oven.
3. Bake for 8–10 minutes, brushing with remaining glaze halfway through, until salmon flakes easily with a fork.
4. Garnish with sesame seeds and green onions before serving.

The magic here? The glaze caramelizes into a glossy, sweet-heat crust while keeping the fish tender. No syrupy leftovers—it all clings to the salmon.

Tip: For extra depth, reduce the glaze in a saucepan for 2 minutes before brushing it on the salmon.

Sweet and Sour Vegetable Medley

This vibrant stir-fry is a rainbow of crisp-tender veggies coated in a tangy-sweet glaze that’ll have everyone reaching for seconds.

Ingredients:

• 2 tbsp vegetable oil
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 red onion, thinly sliced
• 3 cloves garlic, minced
• 1/3 cup rice vinegar
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp cornstarch
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat vegetable oil in a large wok or skillet over medium-high heat. Add red bell pepper, yellow bell pepper, broccoli, carrot, and red onion. Stir-fry for 4–5 minutes until veggies are crisp-tender.
2. Push veggies to one side; add garlic to the empty space and cook for 30 seconds until fragrant. Stir into the vegetables.
3. In a small bowl, whisk together rice vinegar, brown sugar, soy sauce, ketchup, cornstarch, and red pepper flakes. Pour over veggies and toss to coat. Cook for 2–3 minutes until sauce thickens and glazes the vegetables.
4. Sprinkle with sesame seeds and serve immediately.

The magic here? The sauce clings to every nook of the veggies without turning them soggy—perfect for spooning over rice or noodles.

Tip: For extra crunch, toss in 1/2 cup of pineapple chunks with the sauce!

Sweet and Sour Chicken Wings

These sticky, tangy wings are a crowd-pleaser—perfect for game day or a weeknight treat with minimal fuss.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup honey
• 1/3 cup rice vinegar
• 2 tbsp soy sauce
• 2 tbsp ketchup
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss chicken wings with cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange in a single layer on the baking sheet.
3. Bake for 40 minutes, flipping halfway, until crispy and golden.
4. Meanwhile, whisk together honey, rice vinegar, soy sauce, ketchup, minced garlic, and grated ginger in a small saucepan. Simmer over medium heat for 5 minutes, stirring occasionally, until slightly thickened.
5. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add baked wings and pour sauce over them, tossing until fully glazed (about 2 minutes).

The magic here? The cornstarch creates an ultra-crispy crust that locks in the juicy chicken while the sauce clings perfectly. No frying required!

Tip: For extra caramelization, broil the sauced wings for 1–2 minutes before serving—just keep an eye on them!

Sweet and Sour Beef and Bell Peppers

This vibrant stir-fry balances tender beef with crisp bell peppers in a tangy-sweet sauce that’s weeknight-easy but tastes like takeout.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1/3 cup rice vinegar
• 1/4 cup ketchup
• 3 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tsp grated ginger

Instructions:

1. Whisk together 1/3 cup rice vinegar, 1/4 cup ketchup, 3 tbsp brown sugar, 2 tbsp soy sauce, and 1 tbsp cornstarch in a bowl. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add beef and sear for 2 minutes per side until browned but not fully cooked. Transfer to a plate.
3. Reduce heat to medium-high. Add remaining 1 tbsp vegetable oil, bell peppers, 2 cloves minced garlic, and 1 tsp grated ginger. Stir-fry for 3 minutes until peppers soften slightly.
4. Return beef to the skillet. Pour sauce over and stir constantly for 2–3 minutes until glossy and thickened.

The magic here? The sauce clings perfectly to every bite thanks to the cornstarch, creating a glossy, restaurant-worthy finish.

Tip: Freeze the beef for 20 minutes before slicing—it makes thin cuts a breeze!

Sweet and Sour Quinoa Salad

This vibrant quinoa salad is a flavor-packed side or light meal, with a tangy-sweet dressing that clings perfectly to every bite.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 3/4 cups water
• 1/4 cup olive oil
• 3 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh parsley

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
3. In a large bowl, toss cooled quinoa with cucumber, red bell pepper, red onion, and parsley. Pour dressing over and mix until evenly coated.
4. Serve immediately or refrigerate for 1 hour to let flavors meld.

The honey-Dijon dressing strikes the perfect balance between sweet and tangy, while the quinoa stays delightfully fluffy even after soaking up all that flavor.

Tip: For extra crunch, sprinkle with toasted sliced almonds just before serving.

Sweet and Sour Tempeh Stir-Fry

This vibrant stir-fry packs a punch with tangy-sweet sauce and crispy tempeh—perfect for a quick weeknight meal that feels special.

Ingredients:

• 8 oz tempeh, cut into 1-inch cubes
• 2 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup pineapple chunks (fresh or canned)
• 3 tbsp rice vinegar
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes
• 2 green onions, sliced

Instructions:

1. Toss tempeh cubes with 2 tbsp cornstarch until evenly coated.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tempeh and cook for 3–4 minutes per side until golden and crisp. Transfer to a plate.
3. Heat remaining 1 tbsp oil in the same skillet. Add red bell pepper and pineapple; stir-fry for 2 minutes until slightly softened.
4. Whisk together 3 tbsp rice vinegar, 3 tbsp soy sauce, 2 tbsp maple syrup, 2 cloves minced garlic, 1 tsp ginger, and 1/4 tsp red pepper flakes. Pour into the skillet and simmer for 1 minute until glossy.
5. Return tempeh to the skillet, tossing to coat. Cook for 1 more minute. Garnish with green onions.

The contrast of crispy tempeh and juicy pineapple makes every bite exciting—plus, the sauce thickens beautifully without needing extra starch.

Tip: For extra crunch, toast the tempeh cubes in an air fryer at 375°F for 8 minutes before stir-frying.

Sweet and Sour Pork Ribs

These sticky, tangy ribs are a crowd-pleaser—perfect for game day or a cozy weekend dinner.

Ingredients:

• 2 lbs pork ribs (cut into individual ribs)
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 3 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil
• 1/2 cup water
• 1 tbsp cornstarch (mixed with 1 tbsp water)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Sear pork ribs for 3–4 minutes per side until browned. Remove and set aside.
2. In the same skillet, stir together 1/4 cup ketchup, 1/4 cup rice vinegar, 3 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tsp grated ginger, and 1/2 tsp red pepper flakes. Simmer for 1 minute.
3. Return ribs to the skillet, add 1/2 cup water, and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes until ribs are tender.
4. Stir in cornstarch slurry and cook uncovered for 5 minutes until sauce thickens and coats the ribs.

The magic here? The sauce caramelizes into a glossy glaze that clings to every bite—no grill required!

Tip: For extra stickiness, broil the ribs for 2–3 minutes after saucing.

Sweet and Sour Chicken Lettuce Wraps

These Sweet and Sour Chicken Lettuce Wraps are a fresh, crunchy twist on takeout—perfect for a light dinner or fun appetizer that comes together in under 30 minutes.

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 red bell pepper, finely diced
• 3 green onions, thinly sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1/4 cup rice vinegar
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 8 large butter lettuce leaves, rinsed and patted dry
• 1/4 cup chopped cilantro (optional)

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground chicken and cook, breaking it up, for 5 minutes until no longer pink.
2. Stir in red bell pepper, white parts of green onions, and 2 cloves minced garlic. Cook for 3 minutes until softened.
3. In a small bowl, whisk together 1/4 cup rice vinegar, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp ketchup, 1 tsp ginger, and 1/4 tsp red pepper flakes. Pour into the skillet and simmer for 2 minutes until glossy.
4. Divide the mixture among butter lettuce leaves, then top with green onion slices and cilantro (if using).

The tangy-sweet sauce clings to every bite, while the crisp lettuce keeps it refreshing—no soggy wraps here!

Tip: For extra crunch, sprinkle with chopped peanuts or shredded carrots.

Sweet and Sour Glazed Tofu Nuggets

These crispy tofu nuggets get a sticky-sweet glaze that’ll make even skeptics reach for seconds—perfect for a quick weeknight twist on takeout.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and cut into 1-inch cubes
• 3 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/3 cup rice vinegar
• 1/4 cup ketchup
• 3 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp grated ginger
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped scallions

Instructions:

1. Toss tofu cubes with 3 tbsp cornstarch until evenly coated.
2. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high. Add tofu in a single layer; cook 4–5 minutes per side until golden and crisp. Transfer to a plate.
3. In the same skillet, whisk together 1/3 cup rice vinegar, 1/4 cup ketchup, 3 tbsp brown sugar, 1 tbsp soy sauce, 1 tsp garlic powder, 1/2 tsp ginger, and 1/4 tsp red pepper flakes (if using). Simmer 2–3 minutes until slightly thickened.
4. Return tofu to the skillet, tossing to coat in the glaze. Cook 1 minute more, then sprinkle with 2 tbsp scallions.

The magic here? The glaze caramelizes just enough to cling to the crispy tofu without turning gummy—ideal for piling over rice or scooping straight from the pan.

Tip: Pressing the tofu for 20 minutes (wrap in towels, weigh it down with a heavy pan) ensures maximum crispiness!

Sweet and Sour Pineapple Fried Rice

This vibrant fried rice is a tropical twist on the classic—packed with juicy pineapple, tangy sauce, and just the right amount of crunch.

Ingredients:

• 2 cups cooked and cooled jasmine rice (day-old works best)
• 1 cup fresh pineapple, diced into ½-inch pieces
• ½ red bell pepper, diced
• ½ cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• ½ tsp crushed red pepper flakes (optional)
• 2 eggs, lightly beaten
• ¼ cup chopped cilantro (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add garlic and stir for 10 seconds until fragrant. Push to one side, pour in beaten eggs, and scramble until just set (about 1 minute). Break into small pieces with a spatula.
2. Add remaining 1 tbsp oil, then toss in bell pepper, peas and carrots, and pineapple. Stir-fry for 2 minutes until peppers soften slightly.
3. Add rice, breaking up clumps. Drizzle with soy sauce, rice vinegar, honey, and red pepper flakes (if using). Toss everything for 3–4 minutes until rice is crispy in spots and well-coated.
4. Remove from heat, fold in green onions, and garnish with cilantro.

The magic here? The pineapple caramelizes slightly in the pan, balancing the savory sauce with pockets of sweet-tart goodness.

Tip: For extra texture, top with toasted cashews or crispy fried shallots right before serving.

Sweet and Sour Eggplant Stir-Fry

This vibrant stir-fry balances tender eggplant with a tangy-sweet glaze that clings to every bite—perfect for spicing up weeknight dinners!

Ingredients:

• 1 large eggplant (about 1 lb), cut into 1-inch cubes
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup rice vinegar
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp cornstarch
• 1/2 tsp red pepper flakes
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8 minutes until softened and lightly charred. Transfer to a plate.
2. Reduce heat to medium, add remaining 1 tbsp vegetable oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
3. Whisk together rice vinegar, soy sauce, honey, cornstarch, and red pepper flakes in a bowl. Pour into skillet and simmer for 1–2 minutes until thickened.
4. Return eggplant to the pan, tossing to coat in the glaze. Cook for 2 more minutes to meld flavors. Garnish with green onions and sesame seeds.

The magic here? The cornstarch glaze locks in the sweet-tangy sauce, ensuring no eggplant cube goes unflavored. Serve over rice to soak up every drop!

Tip: Salting the eggplant before cooking isn’t necessary with modern varieties—just dice and go!

Sweet and Sour Grilled Chicken Skewers

These Sweet and Sour Grilled Chicken Skewers strike the perfect balance between tangy and sweet, with a caramelized glaze that’ll have everyone reaching for seconds.

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup ketchup
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch chunks
• 1 pineapple, cut into 1-inch chunks

1. In a bowl, whisk together 1/3 cup ketchup, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Reserve 1/4 cup of the sauce for basting.
2. Thread chicken, bell pepper, and pineapple onto skewers (if using wooden skewers, soak them in water for 30 minutes first). Brush generously with the remaining sauce.
3. Preheat grill to medium-high (about 400°F). Grill skewers for 12–15 minutes, turning every 3–4 minutes and basting with the reserved sauce during the last 2 minutes, until chicken reaches 165°F and edges are lightly charred.

The pineapple caramelizes into juicy pockets, balancing the smoky-sweet glaze for a flavor that’s anything but ordinary.

Tip: For extra tang, add a splash of lime juice to the sauce before grilling.

Sweet and Sour Cucumber Salad

This crisp, tangy cucumber salad is a refreshing side that balances sweetness and acidity perfectly—ideal for picnics or pairing with grilled meats.

Ingredients:

• 2 large English cucumbers, thinly sliced
• 1/2 cup rice vinegar
• 3 tbsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes
• 1/4 cup thinly sliced red onion
• 1 tbsp toasted sesame seeds

Instructions:

1. In a large bowl, whisk together 1/2 cup rice vinegar, 3 tbsp sugar, 1 tsp salt, and 1/2 tsp red pepper flakes until the sugar dissolves.
2. Add the cucumbers and 1/4 cup red onion, tossing gently to coat. Let sit at room temperature for 10 minutes, stirring once halfway.
3. Just before serving, sprinkle with 1 tbsp sesame seeds for nutty crunch.

The magic here? The cucumbers stay snappy even after marinating, thanks to the quick soak in the bright dressing.

Tip: For extra crunch, chill the sliced cucumbers in ice water for 10 minutes before mixing.

Conclusion

With 19 irresistible sweet and sour sauce recipes, there’s something here for every craving and occasion! Whether you’re glazing ribs, dipping spring rolls, or spicing up stir-fry, these sauces will bring the perfect balance of tangy and sweet to your table. Try a few, leave a comment with your favorite, and don’t forget to share the love—pin this roundup for later! Happy cooking!