That tangy-sweet balance you get from a great sweet and sour sauce is hard to replicate at home — until now. Pineapple juice and apple cider vinegar do the heavy lifting here, while coconut aminos add a savory depth that keeps everything grounded. A touch of fresh ginger and honey round it out into something that tastes genuinely complex despite coming together in under ten minutes on the stovetop. Store-bought versions are often loaded with refined sugars, artificial colors, and thickeners that don't fit a grain-free or whole-food approach, so making your own is a real win. Arrowroot starch stands in as the thickener, creating that glossy, clingy texture you want without any cornstarch or wheat-based ingredients. The slurry technique — whisking arrowroot with cold water before adding it to the hot sauce — is the key move that keeps the sauce smooth and lump-free. Drizzle it over stir-fried vegetables, use it as a dipping sauce, or toss it with chicken for an easy weeknight dinner that everyone at the table will love.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Whisk together the pineapple juice, apple cider vinegar, coconut aminos, honey, tomato paste, ginger, garlic powder, and salt in a small saucepan until the tomato paste is fully dissolved.
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until it is steaming and just beginning to bubble at the edges, about 3–4 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
