Pineapple Orange Sauce (Hawaiian Sauce)
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Pineapple Orange Sauce is also called Huli Huli or Hawaiian Sauce. It’s a sweet and sour sauce that goes great over chicken, meatballs, and rice.
This Pineapple Orange sauce is also known as Huli Huli sauce. It’s a cross between a BBQ sauce and a sweet and sour sauce, with a distinctive Hawaiian flair (thanks to the pineapple).
This is a sauce that can be used for multiple dishes. It works great as a marinade, BBQ sauce, or for dipping. And it’s great served with rice!
You’ll be pleased with the sweet, tangy flavor of this Hawaiian sauce.
Ingredients
This recipe calls for a few ingredients but they are all pantry staples!
- Pineapple juice: Adds a distinctive sweet flavor.
- Orange juice: Fresh squeezed, if possible. Otherwise, use a flavorful store-bought juice.
- Ketchup: Thickens the sauce and adds a bit of a BBQ sauce vibe.
- Soy sauce: I always use low sodium these days. Please use gluten-free if that is your preference.
- Vinegar: Use white vinegar here – standard white vinegar, rice wine vinegar, or white wine vinegar – your choice.
- Yellow mustard – Gives the sauce a nice tang.
- Seasoning: Garlic powder and onion powder add flavor and depth to this sauce.
- Cornstarch: Thickens the sauce
- Water
How to Make Pineapple Orange Sauce
This Hawaiian sauce comes together in a matter of minutes with a few simple steps.
Be sure to check out the full recipe and ingredient list below
- Simmer the sauce: Combine the pineapple juice, orange juice, ketchup, soy sauce, vinegar, mustard, garlic powder, and onion powder in a small saucepan. Bring to a boil then reduce heat and let simmer for about 5 minutes.
- Thicken the sauce: In a small bowl, whisk the cornstarch with water to make a slurry. Add to the sauce. Stir and let cook until the sauce has thickened.
Substitutions
- Orange Juice – Use another sweet citrus juice – tangerine, clementine, or red grapefruit. Don’t use lemon or lime – it will be too sour.
Variations
Try giving a little kick to this pineapple orange chicken sauce by adding a splash or two of hot sauce, or a dash of cayenne pepper, or a sprinkling of crushed red pepper. My favorite way to add a bit of spice is with my jalapeno hot sauce.
Storage
Once the sauce has cooled, transfer it to a container with tight-fitting lid and refrigerate for up to 1 week.
Tips
- When making a slurry out of cornstarch and water, make sure it is whisked well to remove any lumps.
Pineapple Orange Sauce (Hawaiian Sauce)
Ingredients
- 1 ½ cups pineapple juice
- 1 cup orange juice
- ¾ cup ketchup
- â…“ cup low sodium soy sauce
- ¼ cup vinegar
- 1 tablespoon yellow mustard
- 2 teaspoons garlic powder
- ½ teaspoon onion powder
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Combine the pineapple juice, orange juice, ketchup, soy sauce, vinegar, mustard, garlic powder, and onion powder in a small saucepan. Bring to a boil then reduce heat and let simmer for about 5 minutes.
- In a small bowl, whisk the cornstarch with water and add to the sauce. Stir and let cook until the sauce has thickened.
- Serve over chicken or meatballs with rice.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.