This sweet and sour sauce recipe helps you create a a Chinese carry-out favorite, with a healthy twist. It has no refined sugar, but it tastes just like the real thing! Plus, it’s dairy fre and gluten freee, with no MSG or artificial colors.
- 1 cup pineapple juice
- 1/2 cup chili sauce or Asian red sauce of choice (check ingredients for hidden sugars)
- 2 tbsp tamari sauce (or coconut aminos)
- 1/2 cup honey
- 4 tsp rice wine vinegar or apple cider vinegar
- arrowroot starch or cornstarch, combined with equal amount of cold water
- Add the pineapple juice, chili sauce, tamari (or coconut aminos), honey, and rice vinegar to a saucepan on medium heat.
- Stir to combine and continue cooking (on medium high) until the mixture comes to a boil.
- Mix the water and arrowroot together in a small bowl, then add it to the saucepan. Note – Be sure to thorough mix the slurry (arrowroot or cornstarch with water) so that the sauce does not get clumpy when mixed.
- Whisk well until the starch is fully mixed in and the sauce begins to thickened. Just a few minutes.
- Remove from heat to cool before serving.
Sugar Swaps and Substitutes
- Substitute refined sugar free chili sauce for the traditional version if you can
- If you want to reduce spice, then substitute chili sauce for natural tomato sauce (ketchup)
- Use coconut aminos instead of tamari sauce
- Prep Time: 10 minutes
- Cook Time: 5
- Category: condiments
- Method: stove
- Cuisine: asian
- Serving Size:
- Calories: 103
- Sugar: 23 g
- Sodium: 338.6 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 26.1 g
- Fiber: 0.6 g
- Protein: 0.9 g
- Cholesterol: 0 mg
Keywords: sweet and sour sauce, homemade Asian sauces