Sweet and Sour Sauce

  • 10 Portions

    Pineapples (Juice separated) 1 x 432g tin

    Onion – chunky dice 100g

    Garlic 1 clove

    Mixed Peppers – chunky dice 100g

    Corn flour 20g

    White vinegar dash

    Brown Sugar 20g

    Soy sauce dash

    Water 100g

    Tomato Puree 20g

    Pineapple Juice 200ml


  • 50 Portions

    Pineapples (Juice separated) 6 x 432g tins

    Onion – chunky dice 500g

    Garlic 0.5 bulb

    Mixed Peppers – chunky dice 500g

    Corn flour 100g

    White vinegar 10ml

    Brown Sugar 100g

    Soy sauce 1 tsp

    Water 500g

    Tomato Puree 100g

    Pineapple Juice 1 ltr


  • 100 Portions

    Pineapples (Juice separated) 12 x 432g tins

    Onion – chunky dice 1kg

    Garlic 1 bulb

    Mixed Peppers – chunky dice 1kg

    Corn flour 200g

    White vinegar 50ml

    Brown Sugar 200g

    Soy sauce 1 tbsp

    Water 1 litre

    Tomato Puree 200g

    Pineapple Juice 2x 1 ltr


  1. Drain pineapples and retain the juice
  2. Add to a pan with cartons of pineapple juice and heat
  3. Add 1 litre to water to the pan
  4. Add the vinegar, soy sauce, tomato puree and brown sugar
  5. Mix the corn flour with cold water and slowly whisk until you achieve the desired texture
  6. In a separate pan heat some olive oil for frying
  7. Add the diced peppers, diced onions and garlic and fry for a couple of minutes
  8. Add the sauce to the fried vegetables and cook for 10 minutes
Key Points

Wheat, Soya