This glossy, tangy-sweet sauce comes together fast in one saucepan, with pineapple juice and rice vinegar giving it that classic bright pop against a mellow sweetness from brown sugar and ketchup. A touch of garlic powder rounds out the savory side, while a quick cornstarch slurry whisked in at the end gives the sauce its signature thick, translucent sheen that clings perfectly to the back of a spoon. It's the kind of sauce that goes from stovetop to stir-fry, crispy tofu, or dipping bowl in under ten minutes, no fuss required. This version is a great fit for a soy free kitchen, so you can spoon it over your favorite dishes without a second thought. Make a batch ahead and keep it in the fridge for whenever a sweet-and-sour craving hits.
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Whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, and garlic powder in a small saucepan until the sugar is dissolved.
In a small bowl, stir the cornstarch and cold water together until completely smooth with no lumps.
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