Wheat Free Paleo Sweet and Sour Sauce
Sweet, tangy, and glossy enough to make anything it touches look like takeout, this sauce delivers that classic flavor punch without a drop of soy sauce or conventional thickeners. Coconut aminos step in for soy sauce, bringing a mellow, slightly sweet depth that works beautifully alongside pineapple juice and apple cider vinegar. Arrowroot starch does the thickening work here instead of cornstarch or wheat-based flour, and it produces a silky, clear finish that clings perfectly to whatever you're dipping or drizzling. The fresh ginger and tomato paste add just enough complexity to keep it from tasting one-dimensional — this is a sauce with actual layers. It comes together in one small saucepan in just a few minutes, so it's genuinely weeknight-friendly. Drizzle it over stir-fried vegetables, use it as a dipping sauce for chicken skewers, or spoon it onto cauliflower rice bowls — it's versatile enough to earn a permanent spot in your fridge rotation.
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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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