Sweet Chili Pineapple Sauce
A deliciously vibrant blend of sweet, tangy, and spicy notes that elevates a multitude of dishes.
Ingredients
Sauce Base
- 1 ¼ cup pineapple juice (freshly blended from cored and diced pineapples) Fresh is best for flavor.
- 1 ½ cup granulated sugar
- ½ cup apple cider vinegar or rice vinegar Use rice vinegar for a milder taste.
- 1 teaspoon soy sauce (or tamari for gluten-free option)
- 5 pieces fresh birds eye chilies, minced (or 2 tablespoons chili flakes) Adjust the heat to your preference.
- 2 tablespoons minced garlic
- 1 teaspoon salt
Thickening Mixture
- 2 tablespoons cornflour Cornstarch can be used as an alternative.
- 4 tablespoons water Cold water for mixing.
Instructions
Preparation
- Gather all your ingredients on the countertop.
- In a deep pan, combine the freshly blended pineapple juice and granulated sugar and stir well.
- Add in the apple cider vinegar or rice vinegar, minced garlic, and chilies.
Cooking
- Turn on the heat to high and bring the concoction to a rolling boil.
- Once boiling, reduce the heat to low and let it simmer for about five minutes.
- While the sauce simmers, mix the cornflour with cold water in a separate bowl to create a smooth slurry.
- Gradually whisk the cornflour slurry into the bubbling sauce while continuously stirring to avoid lumps.
- Cook for another 3 to 5 minutes while stirring until the sauce thickens.
- Remove from heat and allow the sauce to cool completely.
- Transfer cooled sauce to airtight jars for storage.
Notes
Use fresh pineapple juice for the best flavor. Adjust the number of chilies based on desired heat level. Keep stirring to achieve a smooth texture without lumps. Store in the refrigerator for 2 to 4 weeks or freeze for longer storage.