Description
This Pineapple Chili Sauce is a vibrant and tangy condiment combining the natural sweetness of pineapple with the heat of chili flakes. Perfect as a dipping sauce, glaze, or marinade, it offers a balanced blend of fruity sweetness, spicy kick, and savory notes, making it an ideal accompaniment for chicken, shrimp, tofu, or roasted vegetables.
Ingredients
Scale
Main Ingredients
- 1 ½ cups pineapple chunks (fresh or canned)
- ½ cup water
- ¼ cup rice vinegar
- ¼ cup honey (or maple syrup)
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 1 tablespoon chili flakes (adjust for spice level)
- 1 clove garlic, minced
- ½ teaspoon ginger, grated
- Pinch of salt
Instructions
- Blend the Pineapple Base: Combine the pineapple chunks, water, rice vinegar, and honey in a blender. Puree the mixture until completely smooth, ensuring even sweetness and flavor distribution throughout the sauce.
- Cook the Sauce: Pour the blended pineapple mixture into a saucepan set over medium heat. Add soy sauce, chili flakes, minced garlic, grated ginger, and a pinch of salt. Stir well to combine all ingredients before bringing the sauce to a gentle simmer to meld the flavors.
- Thicken the Sauce: Mix the cornstarch with 2 tablespoons of water until smooth to create a slurry. Slowly stir this slurry into the simmering sauce, continuing to stir constantly to avoid lumps. Cook until the sauce thickens to your desired consistency, which usually takes a few minutes.
- Cool & Store: Remove the saucepan from heat and allow the sauce to cool to room temperature. Once cooled, transfer it into a clean jar or container. Store the pineapple chili sauce in the refrigerator and use within one week for best flavor and freshness.
- Serve & Enjoy: Use this versatile sauce as a dipping sauce, a glaze for grilled or roasted meats and vegetables, or as a marinade to infuse chicken, shrimp, tofu, or veggies with sweet and spicy notes.
Notes
- Adjust the chili flakes to your preferred spice level for milder or hotter sauce.
- If using canned pineapple, opt for chunks packed in juice rather than syrup to avoid excessive sweetness.
- Honey can be substituted with maple syrup for a vegan-friendly option.
- The sauce thickens as it cools; adjust cornstarch quantity accordingly for desired thickness.
- Store in an airtight container in the refrigerator and consume within 7 days for optimal taste and safety.
