1 cup packed brown sugar
2 tablespoons cornstarch
1 can (20 oz)crushed pineapples** in juice, drained and juice reserved
2/3 cup white vinegar
2 tablespoons soy sauce
1/2 cup finely chopped green bell pepper***
1. Mix brown sugar and cornstarch in medium saucepan.
2. Add enough water to reserved pineapple juice to measure 1 cup; stir into sugar mixture. Stir in vinegar and soy sauce.
3. Heat to boiling over medium heat stirring constantly. Boil and stir 1 minute. Stir in pineapple and bell pepper.
4. Use sauce immediately, or cover and refrigerate for 2 weeks or freeze up to one year.
Betty recommends you serve this with pork, poultry or seafood. I usually cook about 30 Kirkland brand meatballs in the oven for 18 minutes and throw them in a crock pot, cover with sweet and sour sauce, and leave on the low setting until we are ready to eat. If I start the meatballs first and cook the sauce while they are in the oven, I can be done with this meal in less than 20 minutes. We use a rice cooker for our rice so all I have to do at dinner time is assemble the food on plates! So easy!
* The original recipe calls for half of what I posted above. When using this sauce for dipping, I would recommend halving it(like if you are having egg rolls), but for this dinner, you want a lot of sauce.
**if you don't have a can of crushed pineapples you can use any other kind of pineapples(sliced, chunks, tidbits, rings) and just cut them up. I prefer to use pineapple tidbits or chunks and leave them as they are so the sauce is a bit chunkier
*** I prefer red bell peppers for flavor and color. I usually use 1/2 of a bell pepper, diced.