Sweet Chili Pineapple Sauce
A delightful blend of fresh pineapple sweetness and spicy chilies, this sauce elevates any dish, making it a versatile kitchen staple.
Ingredients
Main Ingredients
- 1 ¼ cup pineapple juice (freshly blended from cored and diced pineapples) Use the freshest pineapples for the best flavor.
- 1 ½ cup granulated sugar
- ½ cup apple cider vinegar or rice vinegar Either works well for adding tang.
- 1 teaspoon soy sauce (or tamari for gluten-free option) Use tamari for a gluten-free version.
- 5 pieces fresh birds eye chilies, minced (or 2 tablespoons chili flakes) Adjust the number of chilies to taste for heat level.
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 2 tablespoons cornflour For thickening the sauce.
- 4 tablespoons water For mixing with cornflour.
Instructions
Preparation
- Combine the pineapple juice and granulated sugar in a deep pan, mixing them well.
- Add in the apple cider vinegar or rice vinegar and stir to combine.
- Stir in the minced garlic and chilies.
Cooking
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat and allow it to simmer for about five minutes.
- Create a slurry by mixing the cornflour with cold water in a separate bowl, then gradually whisk it into the bubbling sauce.
- Continue to cook the mixture for an additional 3 to 5 minutes, stirring occasionally until it thickens.
- Turn off the heat and let the sauce cool completely before transferring it to airtight jars.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store the sauce in the refrigerator for about two weeks. For longer storage, freeze portions in ice cube trays.