Celery Free Whole30 Pineapple Sweet and Sour Sauce
That tangy-sweet punch you get from a great sweet and sour sauce is hard to beat, and this version delivers it with nothing but clean, whole-food ingredients. Unsweetened pineapple juice brings natural tropical sweetness, while apple cider vinegar and coconut aminos add the bright, savory depth that makes the sauce genuinely crave-worthy. Fresh grated ginger and garlic powder round everything out so it tastes layered and complex despite coming together in under ten minutes on the stovetop. Arrowroot starch does the thickening work here, creating that glossy, clingy texture that coats chicken, shrimp, or roasted veggies beautifully — no cornstarch needed. Store-bought sweet and sour sauces are notorious for hidden additives, sugar syrups, and ingredients that derail a clean eating reset, so making your own is genuinely the smarter move. This one stores well and reheats easily, making it a fantastic meal-prep staple to keep on hand all week.
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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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