Beef Free Paleo Sweet and Sour Sauce
That tangy-sweet flavor you crave from takeout containers is completely achievable at home, and this version is built entirely from clean, whole-food ingredients. Pineapple juice brings natural brightness, while apple cider vinegar adds the pucker, and coconut aminos give it that savory depth without any soy. A touch of fresh ginger and honey round everything out into something that tastes genuinely complex despite coming together in under ten minutes on the stovetop. The arrowroot slurry is the secret to that glossy, clingy texture — just whisk it in at the end and pull the pan off the heat the moment it thickens, since arrowroot can go thin again if you push it too far. It works beautifully drizzled over grilled chicken, tossed with shrimp, or used as a dipping sauce for whatever you've got coming off the grill. Store-bought sweet and sour sauces are notorious for sneaking in corn syrup, artificial colors, and ingredients that don't belong anywhere near a clean-eating plate — this one keeps it simple and honest from start to finish.
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Learn more →Ingredients
6 servings
- ½ cup pineapple juice (unsweetened)
- 3 tbsp apple cider vinegar
- 3 tbsp coconut aminos
- 2 tbsp honey
- 2 tbsp tomato paste
- 1 tsp fresh ginger, finely grated
- ¼ tsp garlic powder
- ¼ tsp salt
- 1 ½ tsp arrowroot starch
- 1 tbsp cold water
Instructions
- 1
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.
- 2
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.
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