That bright, tangy-sweet flavor you crave from a classic sweet and sour sauce is fully achievable without any of the usual store-bought junk — no refined sugars, no mystery additives, and absolutely no black pepper hiding in a spice blend. Unsweetened pineapple juice does the heavy lifting here, bringing natural sweetness that balances beautifully against apple cider vinegar and coconut aminos. Tomato paste adds body and a subtle savory depth, while fresh grated ginger gives it a gentle warmth that feels lively without any heat from pepper. The arrowroot slurry is the secret to that glossy, restaurant-style consistency — just whisk it in at the end and pull the pan off the heat the moment it thickens, since arrowroot behaves a little differently than cornstarch and rewards attentiveness. The result is a sauce that clings perfectly to proteins, roasted vegetables, or cauliflower rice bowls. It's the kind of condiment you'll want to keep in the fridge all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Whisk together the pineapple juice, apple cider vinegar, coconut aminos, tomato paste, garlic powder, grated ginger, and salt in a small saucepan until the tomato paste is fully dissolved.
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until it just begins to bubble around the edges, about 4–5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
