This Sweet Chili Pineapple Sauce is a delightful combination of sweetness and heat. With the tropical flavor of fresh pineapple, balanced by the tang of rice vinegar, the richness of soy sauce, and a spicy kick from chili paste, this sauce is versatile and perfect for drizzling over grilled meats, veggies, or even using as a dipping sauce.
Ingredients
1 cup fresh pineapple, chopped
¼ cup rice vinegar
¼ cup sugar
2 tablespoons soy sauce
1 tablespoon chili paste or sriracha
½ teaspoon garlic, minced
¼ teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a small saucepan, I combine the chopped pineapple, rice vinegar, sugar, soy sauce, chili paste, garlic, and ginger.
I heat the mixture over medium heat, stirring occasionally. Once it starts to simmer, I let it cook for about 5-7 minutes, allowing the pineapple to soften and release its juices.
In a small bowl, I mix the cornstarch with water to create a slurry.
Once the pineapple mixture has simmered, I stir in the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens.
I remove the sauce from heat and let it cool before serving.
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Variations
If I want to add a different flavor, I can try using pineapple juice instead of fresh pineapple for a smoother, more liquid version of the sauce.
For a milder version, I reduce the amount of chili paste or use a sweet chili sauce instead of sriracha.
To make it more savory, I can add a teaspoon of sesame oil for extra depth.
If I like it spicier, I can increase the amount of chili paste or even add a finely chopped fresh chili pepper.
For a thicker sauce, I can increase the cornstarch to 1.5 tablespoons.
Storage/Reheating
I can store any leftover sauce in an airtight container in the fridge for up to a week. When reheating, I simply warm it on the stove over low heat, adding a little water if the sauce has thickened too much.
FAQs
Can I make this sauce ahead of time?
Yes, I can make this sauce up to a week in advance. Just store it in the fridge, and it will keep its flavor for several days.
Can I use frozen pineapple instead of fresh?
While fresh pineapple provides the best flavor, I can use frozen pineapple as a substitute. Just make sure to thaw it completely before using it in the recipe.
Can I adjust the spice level of this sauce?
Absolutely! I can adjust the amount of chili paste or sriracha to make the sauce as spicy as I like. Start with less, taste, and add more if I want it hotter.
What can I use this sauce on?
This sauce is great on grilled meats, such as chicken, pork, or shrimp. I also like drizzling it over grilled vegetables or using it as a dipping sauce for appetizers like spring rolls, dumplings, or crispy tofu.
Can I use another type of vinegar instead of rice vinegar?
Yes, I can use apple cider vinegar or white vinegar if I don’t have rice vinegar. The flavor will be slightly different, but still delicious.
Conclusion
This Sweet Chili Pineapple Sauce is a quick and delicious way to elevate any meal. The combination of sweet, tangy, and spicy flavors creates the perfect balance, making it a versatile sauce for so many dishes. I love how easy it is to make, and with a few tweaks, I can make it as spicy or mild as I like. Whether it's served as a dipping sauce or a topping for grilled meats, this sauce is sure to be a hit every time.
Recipe:
Sweet Chili Pineapple Sauce
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Sweet Chili Pineapple Sauce combines the tropical sweetness of fresh pineapple with the bold heat of chili paste, balanced by tangy rice vinegar and soy sauce. Perfect for drizzling over grilled meats, veggies, or using as a dipping sauce, it’s a versatile and easy-to-make addition to any meal. Ready in just 15 minutes!
Ingredients
1 cup fresh pineapple, chopped
¼ cup rice vinegar
¼ cup sugar
2 tablespoons soy sauce
1 tablespoon chili paste or sriracha
½ teaspoon garlic, minced
¼ teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water
Instructions
- In a small saucepan, combine chopped pineapple, rice vinegar, sugar, soy sauce, chili paste, garlic, and ginger.
- Heat the mixture over medium heat, stirring occasionally. Once it starts to simmer, cook for 5-7 minutes, allowing the pineapple to soften and release its juices.
- In a small bowl, mix the cornstarch with water to create a slurry.
- Stir the cornstarch slurry into the simmered pineapple mixture and cook for 2-3 more minutes until the sauce thickens.
- Remove the sauce from heat and allow it to cool before serving.
Notes
For a smoother version, swap fresh pineapple with pineapple juice.
Adjust the spice level by using more or less chili paste or sriracha.
Add a teaspoon of sesame oil for a savory depth.
Store leftovers in an airtight container in the fridge for up to a week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce, Dipping Sauce, Condiment
- Method: Stovetop
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 4 servings
- Calories: 60 kcal
