Gluten Free, Dairy Free, Soy Free, Paleo, Dye Free
Modeled after a takeout favorite, this healthier sweet, tangy dipping sauce is sweetened with pure pineapple juice and a small amount of coconut sugar plus vanilla. Also, this recipe is ready in under 15 minutes and calls for less than ½-1/4 the amount of added sugars compared to several other versions!
Why I Love This Recipe
This paleo compliant version of Sweet and Sour Sauce uses coconut aminos in place of traditional soy sauce. It is lightly sweetened from just 3 tablespoons of coconut sugar plus naturally sweet pineapple juice while rice vinegar adds tangy goodness. Warm nuttiness from sesame oil and peppery ground ginger rounds out the flavor profile of this sauce.
This soy-free Sweet and Sour Sauce is also very versatile. Of course, it's delicious on traditional sweet and sour chicken stir fry. But also try it on slow cooker meatballs, drizzle over power bowls, or use as a marinade for chicken and fish. You can also use as a dip for chicken nuggets (my son's personal favorite).
Make better than store bought and takeout homemade Sweet and Sour Sauce in your own kitchen tonight. Not only is this sauce ridiculously scrumptious and versatile, it's also ready in under 15 minutes!
Cooking Tips
You'll notice this sauce is darker than what you typically find in Chinese restaurants. The darkness of coconut sugar contributes to this coloring. Try maple sugar for a lighter sauce. Or use traditional white table sugar if you prefer. The other contributing factor is omitting red dye that is often added when this sauce is served at restaurants.
Don't skip warming the sauce slightly before adding the slurry. It prevents the arrowroot from forming clumps.
If you don't have soy allergies, feel free to replace coconut aminos with soy sauce in a 1:1 ratio.
Don't allow the sauce to thicken longer than recipe calls for as it can become too thick and take on a gummy consistency.
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📖 Recipe
Sweet And Sour Sauce {Paleo}
Equipment
- measuring cups and spoons
- 1 Large skillet
- 1 Wooden Spoon
Ingredients
- 1 cup 100% pineapple juice
- 3 tablespoon rice vinegar
- 3 tablespoon coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon pure vanilla
- pinch salt
- 3 tablespoon coconut sugar
- ⅛ teaspoon powdered ginger
Slurry
- 1 tablespoon arrowroot powder
- 1½-2 tablespoon 100% pineapple juice
Instructions
- In a large skillet, add 1 cup of pineapple juice, rice vinegar, coconut aminos, sesame oil, vanilla, and salt. Stir to combine and heat on MED-LOW heat until starting to warm about 2-3 minutes.
- In a small cup or bowl prepare the slurry. Mix arrowroot powder and 1.5-2 tablespoon of pineapple juice with a fork until mixture is completely smooth.
- When liquid is warmed and starting to release some steam add coconut sugar and powdered ginger until dissolved. Add pineapple juice/arrowroot slurry and whisk until well combined.
- Cover and bring to a simmer. Then remove lid to let thicken. Keep heat to MED-LOW or LOW to maintain a gentle simmer, whisking frequently until thickened about 3-5 minutes. Don't over simmer or you risk having a gummy consistency. Serve warm, at room temperature, or chilled!
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