Sweet & Sour Shrimp and Veggies atop some crispy cauliflower rice make a great weeknight dinner. The secret is in this sugar-free Sweet & Sour Sauce that starts with none other than a can of diced pineapple. It’s important to read labels and ingredients when on Whole30, but many brands of diced pineapple in juice are compliant.
This sauce can be made in about 15 minutes, and it goes great with whatever pan-roasted veggies and seafood you might want to stir into the mix.
For the Sweet & Sour Sauce:
1 8-ounce can diced pineapple in juice
3 tablespoons tomato paste
1/2 cup vegetable stock or water
2 tablespoons coconut aminos
2 tablespoons rice wine vinegar
1/2 teaspoon salt
In a medium saucepan over high heat, add juice from diced pineapple. Whisk in tomato paste, vegetable stock, coconut aminos and rice wine vinegar until well combined and free of lumps.
Bring mixture to a simmer and add in pineapple chunks and salt. Reduce heat to medium and return to a simmer. Cook without boiling for 5 minutes.
Remove from heat. Use an immersion blender to pulse pineapple chunks and break up. Pour over cooked vegetables and shrimp or store in refrigerator for up to 5 days.