Macadamia Free Paleo Sweet and Sour Sauce
That tangy-sweet balance you crave from a classic takeout sauce is fully achievable at home with nothing but clean, whole-food ingredients. Pineapple juice brings natural brightness, while apple cider vinegar cuts through with just the right amount of pucker, and a touch of honey rounds everything out without refined sugar. Coconut aminos step in for soy sauce, delivering that savory depth while keeping things grain-free and paleo-friendly. Fresh grated ginger adds a little warmth that bottled versions almost never get right. The arrowroot slurry is the secret to that glossy, clingy texture — just be sure to pull the pan off the heat as soon as it thickens, since arrowroot can loosen back up if you push it too far. Drizzle it over stir-fried vegetables, use it as a dipping sauce, or toss it with chicken — it works beautifully in just about any direction you take it. Store-bought sweet and sour sauces are often loaded with corn syrup and mystery additives, so having this one in your back pocket is genuinely worth it.
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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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