Sweet & Sour Sauce (corn, soy, tomato/tomatillo free)

• 2/3 cup rice vinegar

• 1 6 oz can pineapple juice

• 1/2 cups brown sugar

• 2 tablespoons coconut aminos

• 1 tablespoon Sriracha (optional)

• 1 tablespoon tapioca starch

• 2 tablespoons cold water

In a small bowl, mix the tapioca starch and cold water together to form a smooth slurry, set aside.

Combine the vinegar, pineapple juice, brown sugar, coconut aminos, and Sriracha if using in a small saucepan and bring to a boil over medium-high heat while whisking the pot occasionally.

When the sauce has come to a boil, whisk the tapioca starch slurry into the sauce and keep whisking for a minute or two, while the sauce thickens and gets glossy. Remove from the heat, and serve as a dip or sauce. Refrigerate any leftovers in an airtight container.

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