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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