Pescatarian Paleo Sweet and Sour Sauce
That tangy-sweet balance you get from a great sweet and sour sauce is hard to replicate at home without reaching for a bottle full of additives — but this version nails it with nothing but clean, whole ingredients. Pineapple juice and apple cider vinegar do the heavy lifting on flavor, while coconut aminos bring a savory depth that keeps things interesting without any soy in the mix. A touch of honey and fresh grated ginger round everything out, and the arrowroot slurry thickens the sauce to that glossy, clingy consistency you want coating your food. The technique is simple but worth paying attention to — pull it off the heat as soon as it thickens, since arrowroot can break down and go watery if you push it too far. It pairs beautifully with grilled shrimp, pan-seared fish, or even tossed over roasted vegetables for a weeknight dinner that feels anything but boring. Make a batch, taste as you go, and adjust the honey or vinegar to hit exactly the sweet-tart note 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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