Name: Sweet Chili Pineapple Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 1 cup fresh or canned pineapple chunks (in juice, not syrup); 1/2 cup rice vinegar; 1/3 cup water; 1/3 cup sugar (or coconut sugar for unrefined); 2 tablespoons soy sauce or tamari; 2 tablespoons ketchup; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 tablespoon cornstarch mixed with 2 tablespoons cold water; 1–2 teaspoons crushed red pepper flakes (adjust to taste)

A tropical twist on the classic sweet chili sauce, this pineapple-infused version brings vibrant sweetness, subtle tang, and just the right amount of heat. I like using it as a dipping sauce, a glaze for tofu or grilled veggies, or drizzled over rice bowls for a flavor-packed finish. It’s easy to whip up and makes any dish pop with a zesty, fruity kick.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup fresh or canned pineapple chunks (in juice, not syrup)

1/2 cup rice vinegar

1/3 cup water

2 tablespoons soy sauce or tamari

1/3 cup sugar (or coconut sugar for unrefined)

2 tablespoons ketchup

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1 tablespoon cornstarch mixed with 2 tablespoons cold water

1–2 teaspoons crushed red pepper flakes (adjust to taste)

Directions

I start by blending the pineapple chunks, rice vinegar, water, sugar, soy sauce, and ketchup until smooth.

Then, I pour the mixture into a saucepan and set it over medium heat.

I stir in the garlic, ginger, and red pepper flakes, bringing it to a simmer.

Once the mixture is bubbling, I stir in the cornstarch slurry and continue cooking for 5–7 minutes, stirring frequently, until it thickens.

I always taste and adjust the spice or sweetness to get it just right.

After removing the sauce from the heat, I let it cool slightly before using or storing.

Servings and timing

Servings: 12 servings (about 2 tablespoons each)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Calories: 45 kcal per serving

Variations

Mango twist: Sometimes I swap the pineapple with ripe mango for a sweeter, tropical variation.

Garlic-lovers version: I double the garlic when I want a bolder, savory hit.

Extra heat: When I’m feeling bold, I add a finely chopped Thai chili or a dash of sriracha.

Sugar-free: I use a monk fruit sweetener or maple syrup to keep it refined sugar-free.

Low-sodium: I switch to low-sodium tamari if I’m watching salt intake.

Storage/Reheating

I store the sauce in a sealed jar or airtight container in the refrigerator for up to one week. To reheat, I warm it gently on the stovetop or in the microwave, stirring to restore its smooth texture. If it thickens too much in the fridge, I stir in a splash of water or vinegar to loosen it up.

FAQs

How spicy is this sauce?

It has a mild to moderate kick, but I can adjust the spice level easily by changing the amount of red pepper flakes or adding more for a spicier version.

Can I freeze this sauce?

Yes, I can freeze it in small portions using ice cube trays. Once frozen, I transfer the cubes to a freezer-safe bag and thaw as needed.

Can I make this without cornstarch?

Definitely—I’ve used arrowroot powder or tapioca starch as alternatives, and they both work well to thicken the sauce.

Is this sauce good as a marinade?

Absolutely. I use it as a marinade for tofu, tempeh, and even grilled vegetables—it adds amazing flavor and caramelizes nicely when cooked.

Can I use pineapple juice instead of chunks?

Yes, but I reduce the added water slightly since juice is thinner than blended fruit. The texture will be a bit smoother and less pulpy.

Conclusion

This Sweet Chili Pineapple Sauce is one of my favorite condiments for adding a sweet and spicy punch to almost any meal. It’s quick to make, packed with flavor, and incredibly versatile. Whether I’m meal prepping or spicing up leftovers, this sauce never disappoints. I always keep a batch in the fridge—it’s that good.

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