Pecan 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 brightness, while apple cider vinegar adds the sharp edge that makes the flavor pop. Coconut aminos step in for soy sauce, giving the sauce a savory depth without any of the additives you'd find in a bottled version from the store. Fresh grated ginger and garlic powder round everything out so it tastes layered and intentional, not flat. 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 you let it cook too long. It comes together in one small saucepan and works beautifully over grilled chicken, roasted veggies, or cauliflower rice 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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