This sweet and sour pineapple sauce recipe is a healthy and easy go-to sauce to use with poultry, seafood, or stir-fry! The pineapple sauce is SCD, Paleo, gluten free, grain free, dairy free, soy free, egg free, and refined sugar free.
Anyone else here LOVE Chinese takeout?! Before starting on the SCD diet years and years ago, my go-to was always the sweet and sour chicken. I’ve been on a mission recently to recreate that delicious sweet and sour sauce and I’m happy to say that I’ve finally nailed it!
As the name implies, this pineapple sauce is slightly sweet, slightly sour, and a healthier version (no brown sugar, no soy sauce, no cornstarch)! You need to be excited about this recipe…it’s GOOD!
Pineapple Sauce Recipe Ingredients
Pineapple – Fresh or frozen is fine. I typically use thawed frozen pineapple just to save on time!
Toasted Sesame Oil – I’ve tried this recipe using regular sesame oil and toasted sesame oil. I’ve got to be honest, you want to use toasted sesame oil! It adds that soy saucy flavor that you just don’t get from un-toasted sesame oil.
Turmeric, Black Pepper, and Ginger Root– In my cooking I try to add anti-inflammatory spices whenever I can, which is why the turmeric, black pepper (which is needed to activate the turmeric), and ginger root are in the recipe. However, the sauce tastes pretty much the same with or without them, so including them is up to you!
What to do with sweet and sour pinepple sauce
The most obvious answer is of course, sweet and sour chicken! I prefer a simplified version by simply cutting chicken breasts into chunks and either tossing the sauce with the chicken after it’s cooked or cooking the chicken in the slow cooker with the sauce.
I really like spreading the pineapple sauce on salmon before baking, then drizzling a bit more on top once cooked!
For an appetizer, try dipping cocktail shrimp in this sauce; it is AMAZING!
You can also add the sweet and sour pineapple sauce recipe to a stir fry for added flavor!
Here are more savory sauce recipes you’re sure to love!
- Homemade BBQ Sauce
- Cashew Alfredo Sauce
- Roasted Beetroot Sauce
- Spinach Sage Pesto
- Blender Hollandaise Sauce
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- 12 ounces chopped pineapple, about 2 cups (fresh or frozen is fine)
- 2 Tablespoons toasted sesame oil
- 1 teaspoon honey
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon turmeric (optional)
- 1/8 teaspoon grated ginger root (optional)
- pinch of ground black pepper (optional)
- If using frozen pineapple chunks, allow to thaw before adding to the blender along with the toasted sesame oil and honey. Blend until smooth, using the taper as needed.
- Pour the pureed pineapple into a small saucepan along with the minced garlic, salt, crushed red pepper, turmeric, ginger root, and pepper.
- Bring the sauce to a boil over medium-high heat before reducing to low and allowing to simmer uncovered for 15 to 20 minutes or until the sauce has reduced by half. Be sure to stir the sauce occasionally while over the heat.
- Cool the sauce before using. The pineapple sauce can be stored in an airtight container for 3 to 4 days in the refrigerator or up to 3 months in the freezer.
- The ginger root, turmeric, and black pepper (needed to activate the turmeric) are in the recipe to add some anti-inflammatory spices but are completely optional.
- I do not recommend using un-toasted sesame oil in this recipe as it does not yield the same delicious flavor as the toasted sesame oil.
- Reference the post above for ideas on how to use this sweet and sour pineapple sauce recipe!