Mustard Free Paleo Sweet and Sour Sauce
That tangy-sweet balance you crave from a classic takeout sauce is fully achievable at home with a short list of clean, whole-food ingredients. Pineapple juice brings natural brightness, honey adds gentle sweetness, and coconut aminos give it that savory depth without any soy or grain-based condiments — and crucially, no mustard of any kind sneaks in. Store-bought sweet and sour sauces are notorious for hiding unexpected ingredients, so making your own means you know exactly what's in every spoonful. Fresh ginger and a touch of garlic powder round out the flavor in a way that feels vibrant and restaurant-worthy rather than flat or overly processed. 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 as soon as it thickens to keep the consistency perfect. Drizzle it over grilled chicken, use it as a dipping sauce for spring rolls, or toss it with roasted vegetables for an instant flavor upgrade. It also stores beautifully, so a batch made ahead can carry you through several meals during the week.
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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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