Description
This Sweet Chili Pineapple Sauce is the ultimate tropical condiment—sweet, spicy, and tangy with the bright, fruity flavor of pineapple and the gentle heat of sweet chili. Perfect as a dip for spring rolls, a glaze for chicken or shrimp, or a marinade for meats and tofu, this quick and easy recipe brings big flavor with minimal effort. It’s naturally gluten-free, customizable in sweetness and spice, and ready in under 15 minutes.
Ingredients
- 1 cup crushed pineapple (with juice)
- 1/2 cup sweet chili sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
In a small saucepan, combine crushed pineapple with juice, sweet chili sauce, vinegar, brown sugar, soy sauce, garlic powder, and red pepper flakes if using.
Bring the mixture to a simmer over medium heat, stirring occasionally.
In a small bowl, mix cornstarch and water until smooth.
Slowly pour the cornstarch slurry into the saucepan while stirring.
Continue cooking and stirring until the sauce thickens, about 2–3 minutes.
Remove from heat and let it cool slightly before serving or storing.
Use as a dipping sauce, glaze, or topping for chicken, shrimp, rice, or vegetables. Store in an airtight container in the fridge for up to 1 week.
Notes
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Fresh vs Canned Pineapple: Use fresh for brighter flavor and texture; canned for convenience.
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Sugar Options: Brown sugar adds depth, but honey or maple syrup can be used for variation.
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Spice Level: Red pepper flakes are optional—adjust based on your heat preference.
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Storage: Keeps in the fridge for 1 week or can be frozen in small batches.
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Blending Option: Blend for a smoother texture if using in drizzles or sauces.