Brazil Nut Free Whole30 Pineapple Sweet and Sour Sauce
That tangy-sweet punch you get from a great sweet and sour sauce is hard to resist, and this version delivers it with nothing but clean, whole-food ingredients. Unsweetened pineapple juice forms the fruity backbone, while apple cider vinegar brings the bright acidity and coconut aminos add a savory depth that replaces any soy-based shortcuts. Fresh grated ginger and garlic powder round everything out so the flavor feels layered and intentional, not flat. Arrowroot starch is the secret to that glossy, clingy texture — just be sure to pull the pan off the heat as soon as it thickens, since arrowroot can loosen back up if you let it cook too long. Store-bought sweet and sour sauces are notorious for hidden sugars, additives, and allergen warnings, so making your own means you know exactly what's in the bottle. It's fantastic drizzled over grilled chicken, used as a dipping sauce, or tossed with stir-fried vegetables for a weeknight dinner that feels anything but boring.
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Learn more →Ingredients
6 servings
- 1 cup 100% pineapple juice (unsweetened)
- 3 tbsp apple cider vinegar
- 3 tbsp coconut aminos
- 3 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp fresh ginger, finely grated
- ¼ tsp salt
- 1 tbsp arrowroot starch
- 2 tbsp cold water
Instructions
- 1
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.
- 2
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.
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