Cinnamon Free Paleo Sweet and Sour Sauce
That tangy-sweet punch you get from a great dipping sauce is hard to replicate at home — until now. Pineapple juice and apple cider vinegar do the heavy lifting here, creating a bright, fruity base that balances beautifully against the deep umami of coconut aminos and the gentle heat of fresh ginger. Honey rounds everything out with natural sweetness, while tomato paste adds body and a subtle richness that makes the whole thing feel restaurant-worthy. Many store-bought sweet and sour sauces sneak in warming spices that can be a real problem for anyone avoiding cinnamon, so making your own from scratch puts you fully in control of every ingredient. Arrowroot starch is the secret to that glossy, clingy texture — just be sure to pull the pan off the heat as soon as it thickens, since overcooking will cause it to thin back out. The result is a silky, vibrant sauce that's equally at home drizzled over grilled chicken, used as a dumpling dip, or tossed with roasted vegetables. Make a batch, taste as you go, and adjust the honey or vinegar to hit exactly the sweet-tart balance you love.
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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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