Description
This Pineapple Chili Sauce is a vibrant, sweet-spicy condiment that combines fresh pineapple with chili flakes and aromatic garlic and ginger. Perfect as a dipping sauce, glaze, or marinade, it adds a delightful tropical kick to chicken, shrimp, tofu, or roasted vegetables. Ready in just 15 minutes, this sauce balances sweetness with heat and a tangy vinegar bite.
Ingredients
Scale
Fruit Base
- 1 ½ cups pineapple chunks (fresh or canned)
- ½ cup water
Liquids & Sweeteners
- ¼ cup rice vinegar
- ¼ cup honey (or maple syrup)
- 1 tablespoon soy sauce
Thickening Agent
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
Spices & Aromatics
- 1 tablespoon chili flakes (adjust for spice level)
- 1 clove garlic, minced
- ½ teaspoon ginger, grated
- Pinch of salt
Instructions
- Blend the Pineapple Base: In a blender, combine pineapple chunks, water, rice vinegar, and honey. Puree until the mixture is completely smooth, forming the flavorful base of 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 and bring the mixture to a gentle simmer to meld the flavors.
- Thicken the Sauce: In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Slowly stir this slurry into the simmering sauce, continuously stirring until the sauce thickens to your preferred consistency.
- Cool & Store: Remove the saucepan from heat and allow the sauce to cool completely. Transfer the cooled sauce to a jar and refrigerate. It will keep fresh for up to one week.
- Serve & Enjoy: Use this versatile Pineapple Chili Sauce as a delicious dipping sauce, glaze, or marinade for chicken, shrimp, tofu, or roasted vegetables to add a sweet and spicy tropical flavor.
Notes
- Adjust chili flakes according to your spice preference.
- Use fresh pineapple for a brighter flavor or canned pineapple for convenience.
- Honey can be substituted with maple syrup for a vegan option.
- The sauce thickens as it cools; add more cornstarch slurry if you prefer a thicker consistency.
- Store in an airtight container in the refrigerator for up to 1 week.
