Sweet Chili Pineapple Sauce

In the world of sauces, few manage to balance sweetness and heat as perfectly as Sweet Chili Pineapple Sauce. Picture this golden, fragrant blend drizzled over grilled chicken or serving as a flavorful dip for crispy spring rolls… every bite is a little explosion of sunshine on your plate!

It’s quick to make, bursting with tropical vibes, and might just become your new go-to recipe. In just a few minutes, you can transform an everyday dish into a flavor-packed culinary escape.

What Is Sweet Chili Pineapple Sauce?

The name says it all: Sweet for the fruity sweetness, Chili for that gentle kick of spice, and Pineapple for the irresistible tropical twist. It’s a match made in flavor heaven—just like peanut butter and jelly—totally different, yet perfectly in sync.

And who knows? In some cultures, tropical fruits are considered lucky. Maybe this sauce will bring you as much good fortune as it does compliments at the dinner table!

Why You’ll Love It

• Unique flavor – juicy pineapple sweetness paired with a spicy chili kick.

• Quick, easy, and budget-friendly – cheaper than store-bought, and so much better.

• Incredibly versatile – use as a dip for fried snacks, a glaze for grilled meats, or a tangy drizzle for roasted veggies.

Sweet Chili Pineapple Sauce Recipe

Ingredients

• 1 cup fresh or canned pineapple chunks (reserve the juice)

• 1/4 cup sugar

• 1/4 cup rice vinegar

• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)

• 2 tbsp sweet chili sauce

• 1 tsp cornstarch (optional, for thickening)

• 1 tsp red pepper flakes (adjust to taste)

• Pinch of salt

Instructions

1. Prepare the pineapple
   Chop fresh pineapple into small chunks, or drain canned pineapple (saving the juice).

2. Combine the ingredients
   In a saucepan, add pineapple, sugar, rice vinegar, soy sauce, sweet chili sauce, and red pepper flakes. Stir well.

3. Simmer and thicken
   Bring to a gentle boil, then reduce heat and simmer for 10 minutes. For a thicker sauce, mix cornstarch with a little water and stir it in. Cook for another 2–3 minutes.

4. Blend
   For a smooth texture, blend the sauce with an immersion blender or a countertop blender (careful—it’s hot!).

5. Cool and store
   Let the sauce cool, then store it in an airtight jar in the fridge for up to 1 week.

Serving Ideas

• Dip for spring rolls, dumplings, or shrimp tempura.

• Glaze for grilled chicken, salmon, or skewers.

• Drizzle over stir-fried vegetables or jasmine rice.

• Pair with a crisp white wine or coconut lemonade for the ultimate tropical meal.

Tips for the Perfect Sauce

• Adjust sweetness – add more sugar for a sweeter sauce or reduce it for a bolder kick.

• Control the heat – add fresh chili or extra flakes for more spice, or tone it down for a milder version.

• Switch the fruit – try mango, peach, or papaya for a fun twist.

Storage

• Fridge: up to 1 week in a sealed container.

• Freezer: up to 3 months in ice cube trays for quick portions.

 Bottom line: This Sweet Chili Pineapple Sauce is your secret weapon for adding sunshine and flavor to any meal. Quick, versatile, and downright addictive—it’s bound to become a kitchen favorite.

Sweet Chili Pineapple Sauce

A vibrant, zesty sauce that blends tropical pineapple sweetness with a hint of chili heat — perfect for dipping, glazing, or drizzling over your favorite dishes.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 cup pineapple chunks fresh or canned, drained
• ½ cup rice vinegar
• ½ cup granulated sugar
• 2 –3 red chilies chopped (adjust to taste)
• 2 garlic cloves minced
• 1 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water slurry

Equipment

• Small saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Blender or immersion blender (optional)

Method

 

1. In a small saucepan, combine pineapple, rice vinegar, sugar, chilies, garlic, and soy sauce.
2. Bring to a boil over medium heat, then reduce to a simmer for 5–7 minutes, allowing flavors to blend.
3. For a smoother sauce, blend the mixture with an immersion blender or in a regular blender until desired consistency is reached.
4. Return sauce to the pan and stir in cornstarch slurry.
5. Simmer for 1–2 minutes until thickened.
6. Let cool slightly before serving or storing.

Notes

Adjust chili amount based on spice preference.

Store in an airtight container in the fridge for up to 2 weeks.

Works great as a glaze for grilled chicken, shrimp, or roasted vegetables.