Yeast Free Paleo Sweet and Sour Sauce
That tangy-sweet flavor you crave from takeout is fully achievable at home with a clean, wholesome ingredient list. Pineapple juice and apple cider vinegar bring the bright, punchy backbone, while coconut aminos add a savory depth that keeps things completely soy-free and fermentation-friendly. Honey and tomato paste round out the sauce with a rich, glossy sweetness that clings to everything it touches. The arrowroot slurry is the secret weapon here — it thickens the sauce beautifully without any grain-based starches, and the quick cook time keeps it silky rather than gluey. Fresh ginger and garlic powder layer in just enough warmth to make this taste genuinely complex despite how fast it comes together. Store-bought sweet and sour sauces are notorious for hidden additives and fermented ingredients that can be hard to track down on a label, so making your own means you know exactly what's in every spoonful. Drizzle it over stir-fries, use it as a dipping sauce, or toss it with roasted veggies — it's endlessly versatile and genuinely hard to stop eating.
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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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