Ah, Sweet Chili Pineapple Sauce—a bright, tangy, and slightly spicy sauce that’s amazing on chicken, shrimp, pork, or even as a dipping sauce. Here’s a flavorful, easy-to-make version:
Sweet Chili Pineapple Sauce
Ingredients (makes ~1 cup / 240 ml)
- 1 cup pineapple juice (fresh or canned)
- ½ cup rice vinegar or apple cider vinegar
- ½ cup sugar (white or brown)
- 2–3 tbsp sweet chili sauce (store-bought or homemade)
- 1–2 cloves garlic, minced
- 1 tsp ginger, minced or grated
- 1–2 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- ½ tsp red pepper flakes (optional, for extra heat)
- Pinch of salt
Instructions
1. Combine ingredients
- In a small saucepan, combine pineapple juice, vinegar, sugar, garlic, ginger, and sweet chili sauce.
- Stir to dissolve sugar.
2. Simmer
- Bring mixture to a gentle boil over medium heat.
- Reduce heat and simmer 5–7 minutes to meld flavors.
3. Thicken (optional)
- If you want a thicker sauce, stir in cornstarch slurry (cornstarch + water) and simmer 1–2 minutes until thickened.
- Taste and adjust sweetness or heat with more sugar or red pepper flakes.
4. Serve
- Use warm as a glaze for grilled meats, a dipping sauce for fried foods, or drizzle over roasted vegetables.
- Store leftovers in an airtight container in the fridge for up to a week.
Tips
- Fresh pineapple: Use fresh pineapple chopped finely for extra texture in the sauce.
- Balance: Adjust sugar and vinegar to taste—sweet chili pineapple should be sweet, tangy, and slightly spicy.
- Make ahead: The flavors develop even more if made a few hours in advance.
If you want, I can give a “sticky glaze version” perfect for BBQ chicken or shrimp skewers, where the sauce caramelizes beautifully under heat.
Do you want me to do that?
