That tangy-sweet punch you get from a good sweet and sour sauce is hard to beat, and this version delivers it with nothing but clean, whole-food ingredients. Unsweetened pineapple juice brings the natural sweetness, while apple cider vinegar and coconut aminos add brightness and a savory depth that makes the whole thing taste surprisingly complex. Fresh grated ginger and garlic powder round it out with a little warmth and bite. Arrowroot starch does the thickening work here — just be sure to pull it off the heat as soon as it coats the spoon, since arrowroot can thin back out if you let it go too long. Store-bought sweet and sour sauces are almost always loaded with refined sugars, artificial colors, and additives that can be hard to trace back to a source, so making your own means you know exactly what's in the bottle. It works beautifully drizzled over grilled chicken, tossed with roasted vegetables, or used as a dipping sauce straight off the stove.
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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.
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