Shellfish Free Whole30 Pineapple Sweet and Sour Sauce
That bright, tangy-sweet flavor you get from a good sweet and sour sauce is usually loaded with refined sugar, corn syrup, and mystery additives — but this version keeps things clean with just a handful of real ingredients. Unsweetened pineapple juice brings natural sweetness and acidity, while coconut aminos add a savory depth that makes the whole sauce feel balanced and complex. A little fresh ginger and garlic powder round things out with just enough warmth, and tomato paste gives it that gorgeous, glossy color. The arrowroot slurry is the secret to getting that perfect clingy consistency — just be sure to pull it off the heat as soon as it thickens, since arrowroot can loosen back up if you let it go too long. It comes together in one small saucepan in under ten minutes, which makes it an easy weeknight win. Drizzle it over grilled chicken, use it as a dipping sauce, or toss it with roasted veggies — it's endlessly versatile. For anyone navigating stricter eating without wanting to sacrifice bold flavor, this sauce genuinely delivers.
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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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