Cashew Free Whole30 Pineapple Sweet and Sour Sauce
That tangy-sweet punch you get from a great sweet and sour sauce is hard to replicate at home without a long list of questionable additives — but this version nails it with nothing but clean, whole-food ingredients. Unsweetened pineapple juice brings natural brightness, while coconut aminos add a savory depth that keeps things balanced without any soy. A hit of fresh grated ginger and apple cider vinegar give it that signature zing, and tomato paste rounds everything out with a subtle richness. The arrowroot slurry is the secret to that glossy, clingy texture — just be sure to pull it off the heat as soon as it thickens, since arrowroot can loosen back up if it cooks too long. It comes together in one small saucepan with barely any effort, making it an easy weeknight win. Drizzle it over grilled chicken, toss it with roasted veggies, or use it as a dipping sauce — it's the kind of versatile condiment that earns a permanent spot in your rotation.
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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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