Introduction
If you’re looking to add a punch of bold flavors to your meals, this Chili Pineapple Sauce is the perfect condiment. Sweet, tangy, and spicy, it’s a versatile sauce that works wonderfully with grilled meats, seafood, stir-fries, or even as a dipping sauce. The combination of pineapple juice, sugar, garlic, and chili flakes brings together the perfect balance of sweetness and heat, making it ideal for anyone who loves a little kick in their food.
Why You’ll Love This Recipe
This Chili Pineapple Sauce is simple to prepare, yet it packs a flavorful punch. The sweetness of the pineapple juice pairs beautifully with the heat of the chili flakes and the tanginess from vinegar, creating a sauce that’s perfect for glazing chicken, pork, or even drizzling over vegetables. Plus, you can adjust the heat level to your liking by choosing mild or extra-spicy chili flakes. It’s a delicious way to elevate your dishes with a homemade touch.
Ingredients
- 1.5 cups white sugar
- 1 cup pineapple juice
- 1/2 cup rice vinegar or apple cider vinegar
- 1 tablespoon garlic, minced
- 1-2 tablespoons red chili flakes (adjust heat to taste; Bird’s eye chili flakes for extra heat)
- 1 tablespoon tomato ketchup (optional)
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons cornflour
- 4 tablespoons cold water
Directions
1. Prepare the Sauce Base
In a large heavy-bottomed pan, combine the white sugar, pineapple juice, vinegar (either rice vinegar or apple cider vinegar), and salt. Stir to dissolve the sugar. Bring the mixture to a boil over medium heat, allowing the flavors to blend.
2. Add the Flavors
Once the mixture reaches a boil, add the minced garlic, red chili flakes (start with 1 tablespoon and adjust based on your heat preference), and the optional tomato ketchup for a subtle tang. Boil the sauce for another 5 minutes on medium heat, stirring occasionally to ensure all the flavors meld together.
3. Thicken the Sauce
In a small bowl, whisk together the cornflour and cold water until smooth. Lower the heat of the sauce to a simmer, and slowly stir in the cornflour mixture. Stir continuously to prevent lumps from forming. Keep cooking the sauce on low heat, stirring often, until it thickens to your desired consistency. Remember that the sauce will continue to thicken as it cools, so avoid over-thickening it while on the stove.
4. Cool and Store
Once the sauce has thickened and taken on a glossy sheen, remove it from the heat. Allow the sauce to cool completely before transferring it to a sterilized bottle or jar. Store the sauce in the refrigerator, where it will keep for up to two weeks.
Kitchen Equipment Needed
- Large heavy-bottomed pan
- Small mixing bowl
- Whisk
- Sterilized bottle or jar for storage
Tips for the Perfect Chili Pineapple Sauce
- Adjust the Heat Level: If you prefer a milder sauce, use only 1 tablespoon of chili flakes, or opt for a milder variety of chili. For those who love heat, Bird’s eye chili flakes add a fiery kick.
- Smooth Sauce: Ensure the cornflour is fully dissolved in cold water before adding it to the sauce to avoid any lumps forming.
- Sweetness Balance: If you prefer a less sweet sauce, reduce the sugar slightly or add a little more vinegar to balance the flavors.
Recipe Swaps and Variations
- Different Vinegars: You can swap rice vinegar for apple cider vinegar or white vinegar depending on what you have on hand. Each will add its own subtle flavor difference.
- Fresh Pineapple: For a fresh twist, use freshly juiced pineapple instead of store-bought pineapple juice for a brighter, more natural flavor.
- Herb Addition: For an extra layer of flavor, try adding chopped cilantro or mint at the end for a fresh herbal twist.
How to Store Leftovers
Store this Chili Pineapple Sauce in an airtight, sterilized bottle or jar in the refrigerator for up to two weeks. The sauce can also be frozen in small portions, allowing you to thaw and use it as needed.
Food and Drink Pairings
This Chili Pineapple Sauce pairs perfectly with a variety of dishes, from grilled chicken and pork to shrimp skewers. It’s also excellent as a dipping sauce for spring rolls, egg rolls, or even crispy tofu. Pair it with a cold, refreshing drink like an iced tea or a light lager to balance out the heat.
Frequently Asked Questions (FAQ)
Q: Can I make this sauce less sweet?
A: Yes, you can reduce the sugar to 1 cup if you prefer a less sweet sauce. You can also add more vinegar for extra tang.
Q: Can I make this sauce ahead of time?
A: Absolutely! This sauce can be made in advance and stored in the refrigerator for up to two weeks, making it a great option for meal prep or as a homemade gift.
Q: Can I use cornstarch instead of cornflour?
A: Yes, cornstarch and cornflour are often used interchangeably in thickening sauces. Just be sure to mix it with cold water before adding it to the sauce.
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
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Chili Pineapple Sauce
- Total Time: 20 minutes
Ingredients
1.5 cups white sugar
1 cup pineapple juice
1/2 cup rice vinegar or apple cider vinegar
1 tablespoon garlic, minced
1–2 tablespoons red chili flakes (adjust heat to taste; Bird’s eye chili flakes for extra heat)
1 tablespoon tomato ketchup (optional)
1 teaspoon salt (adjust to taste)
2 tablespoons cornflour
4 tablespoons cold water
Instructions
Prepare the Sauce Base:
In a large heavy-bottomed pan, combine the white sugar, pineapple juice, vinegar, and salt. Bring the mixture to a boil over medium heat.
Add the Flavors:
Once the mixture reaches a boil, add the chili flakes, minced garlic, and optional tomato ketchup. Let it boil for another 5 minutes on medium heat, allowing the flavors to meld together.
Thicken the Sauce:
In a small bowl, mix the cornflour and cold water until smooth. Lower the heat of the sauce and slowly stir in the cornflour mixture, ensuring no lumps form. Continue to cook the sauce on low heat, stirring regularly, until it thickens to your desired consistency. Keep in mind, the sauce will further thicken as it cools.
Cool and Store:
Once the sauce has reached a thickened, glossy consistency, remove it from the heat and let it cool completely. Transfer the cooled sauce to a sterilized bottle and refrigerate for storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 355 kcal per serving