Description
This Tropical Sweet & Tangy Sauce is a vibrant fusion condiment that combines pineapple and orange juices with a balance of honey, brown sugar, and vinegar to create a perfect blend of sweetness and tang. Infused with fresh ginger, garlic, and a hint of heat from red pepper flakes, this versatile sauce thickens to a glossy finish and pairs beautifully with grilled proteins, tofu, and as a dipping sauce for appetizers.
Ingredients
Scale
Liquid Ingredients
- ½ cup pineapple juice
- ¼ cup orange juice
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon soy sauce
Flavorings & Thickeners
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Pinch of red pepper flakes (optional)
Instructions
- Combine Ingredients: In a small saucepan over medium heat, combine pineapple juice, orange juice, vinegar, brown sugar, honey, soy sauce, fresh ginger, and minced garlic. Stir well to mix all the components thoroughly.
- Simmer the Sauce: Bring the mixture to a gentle simmer, cooking for 3 to 4 minutes. Stir occasionally to prevent sticking and to allow the mixture to reduce slightly, concentrating the flavors.
- Thicken the Sauce: Add the cornstarch slurry to the simmering sauce while stirring continuously. Cook for another 1 to 2 minutes until the sauce thickens to your desired consistency and becomes glossy.
- Adjust and Cool: Remove the saucepan from the heat. Taste the sauce and adjust sweetness or tanginess if necessary. Allow the sauce to cool slightly before serving to enhance its flavors.
Notes
- This sauce pairs perfectly with grilled chicken, shrimp, tofu, or as a dip for spring rolls and nuggets.
- Store in the refrigerator for up to 1 week in an airtight container.
- Using gluten-free soy sauce makes this recipe suitable for a gluten-free diet.
- Optional red pepper flakes add a subtle heat, but can be omitted for a milder sauce.
