A Simple Super Sweet and Sour Recipe With Pago


Most of my recipes are simple and sweet. That’s because any recipe that takes longer than 30 minutes is something I don’t want to partake in. Mainly because I get too hungry and start nibbling on the ingredients which means by the time the meal is ready, you guessed it… I’m full! Therefore I try to keep all my meals to under 30 minutes so they are speedy and can get on with my evening too.

This evening I made a beef sweet and sour for my family with a beautiful Pago pineapple juice in the sauce, I’m off meat for a while but it was my turn to cook. The great thing with stir frying is that you can literally use any vegetables you find, either whack in some meat or tofu chunks and quickly make up a sauce. I think stir frying is what got me through University.


For this recipe I used:

  • 200ml Pago pineapple juice
  • 400g beef strips (swap this for any meat, tofu or anything you fancy)
  • vegetables – mine included: pak choi, baby corn, broccoli, snap peas & a chilli
  • 2 tbsp cornflour
  • 2 tbsp soy sauce
  • 2 tbsp of brown sugar
  • squeeze of tomato sauce
  • thumb of ginger
  • 2 garlic cloves
  • rice (75g per person)

My method:

  • firstly I popped the pan on, filled with hot water to boil, if the rice takes 20 minutes then my recipe is taking exactly 20 minutes and no more!
  • I added 200ml Pago pineapple juice, tomato sauce, 2 tbsp of soy sauce and sugar into a pan, dissolving in 2 tbsp of cornflour & simmered for 2 minutes
  • add in extra cornflour to make the juice less runny if needed
  • chopped up the ginger, chilli & garlic, added to a pan to sizzle
  • added beef strips & poured in the Pago pineapple juice combo from the other pan, for the beef to marinate & cook in
  • once the beef was cooked, I added in the broccoli & stems of pak choi
  • after the broccoli began to soften, I added in the remainder of the vegetables and boiled to remove some of the juice
  • drained the rice & dished up
  • spooned out some beef stir fry to add on top of the rice




The great thing about using the Pago pineapple juice is that it creates plenty of sweet and sour sauce to cover the rice to soak. It is a very quick and simple recipe that you can just use whatever meat or vegetables you have left lying around and that’s probably quite a lot after Christmas right?

There are so many recipes you can use Pago juices in, thinking stir fries, for marinating meat or even for fancy cocktails. Have a look at Pago’s inspiration board for other recipes and ideas for their lovely juice.

For those going for a slightly less sugary January health kick then Pago also offer plenty of no added sugar drinks too. Have you ever used a juice when cooking before?

*I was kindly gifted a case of Pago Juice in exchange for a review & recipe


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