Description
A vibrant, tropical twist on classic sweet chili sauce, this pineapple-infused version combines sweetness, tang, and spice in a versatile condiment perfect for dipping, glazing, or drizzling.
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)
Instructions
- Blend the pineapple chunks, rice vinegar, water, sugar, soy sauce, and ketchup until smooth.
- Pour the mixture into a saucepan and place it over medium heat.
- Add the garlic, ginger, and red pepper flakes, then bring the mixture to a simmer.
- Stir in the cornstarch slurry and cook for 5–7 minutes, stirring frequently, until the sauce thickens.
- Taste and adjust spice or sweetness if needed.
- Remove from heat and allow to cool slightly before using or storing.
Notes
Swap pineapple with ripe mango for a sweeter variation.
Double the garlic for a more intense, savory flavor.
Add Thai chili or sriracha for extra heat.
Use monk fruit sweetener or maple syrup for a sugar-free version.
Use low-sodium tamari to reduce salt content.
Store in the fridge up to 1 week in a sealed container.
Reheat gently and add a splash of water or vinegar if thickened.
Freeze in ice cube trays for long-term storage.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 7g
- Sodium: 210mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
