Description
This vibrant Pineapple Chili Sauce combines the sweet tanginess of pineapple with a spicy chili kick, perfect as a versatile dipping sauce, glaze, or marinade. Made with fresh or canned pineapple, rice vinegar, honey, and a blend of aromatics, this sauce is quick to prepare and thickens beautifully with cornstarch for a luscious texture.
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 chili flakes (adjust for spice level)
- 1 clove garlic, minced
- ½ teaspoon ginger, grated
- Pinch of salt
Thickening Agent
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
Instructions
- Blend the Pineapple Base: In a blender, combine pineapple chunks, water, rice vinegar, and honey. Puree until the mixture is completely smooth and well combined, creating 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 to integrate all ingredients and bring the mixture to a gentle simmer.
- Thicken the Sauce: In a small bowl, mix cornstarch with water to create a slurry. Slowly pour this slurry into the simmering sauce while continuously stirring. Continue stirring until the sauce thickens to your preferred consistency.
- Cool & Store: Remove the saucepan from heat and allow the sauce to cool completely. Once cooled, transfer the sauce into a clean jar or container. Store it in the refrigerator where it will keep fresh for up to one week.
- Serve & Enjoy: Use this Pineapple Chili Sauce as a delicious dipping sauce, a sticky glaze, or a marinade. It pairs excellently with chicken, shrimp, tofu, or roasted vegetables, adding a sweet and spicy flavor boost.
Notes
- Adjust the amount of chili flakes based on your preferred spice level.
- Honey can be substituted with maple syrup for a vegan-friendly version.
- Be sure to stir continuously when adding the cornstarch slurry to prevent lumps.
- Store the sauce in an airtight container in the refrigerator and use within one week for best quality.
- Use fresh pineapple for a brighter flavor or canned pineapple for convenience.
