Polynesian Sauce Recipe


  • 1 cup Catalina dressing (French dressing works as a substitute)
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried mustard
  • Optional: 1-2 teaspoons soy sauce (for extra umami)


  • Combine ingredients: In a small bowl, whisk together the Catalina dressing, honey, apple cider vinegar, brown sugar, smoked paprika, and dried mustard. If you’re using the optional soy sauce, add it now.
  • Taste and adjust: Give the sauce a taste. If you enjoy a stronger tang, add a touch more vinegar. For more sweetness, add a little extra honey.
  • Chill: Cover and refrigerate the Polynesian sauce for at least 30 minutes to allow the flavors to blend.
  • Serve and enjoy: Serve the sauce chilled as a dipping sauce for chicken nuggets, chicken strips, spring rolls, or drizzle it over grilled chicken or salmon.


  • Spice it up: For a bit of heat, stir in a pinch of cayenne pepper or red pepper flakes.
  • Make it your own: Experiment with variations, such as a squeeze of lemon or lime juice, a teaspoon of Dijon mustard, or a dash of ginger powder.
  • Storing: Polynesian sauce can be stored in an airtight container in the refrigerator for up to a week.


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