Description
This vibrant and spicy Chili Pineapple Sauce combines sweet pineapple juice with fiery chili flakes and a tangy vinegar kick. Perfect as a dipping sauce or glaze, it’s quick to prepare by simmering and thickening on the stovetop, balancing heat, sweetness, and acidity in a versatile condiment.
Ingredients
Scale
Liquid Ingredients
- 2 cups pineapple juice
- ½ cup rice vinegar or apple cider vinegar
- 4 tbsp cold water
- Honey, to taste
Spices and Flavorings
- 1 tbsp minced garlic
- 1–2 tbsp red chili flakes (or 2 small dry bird’s eye chilies)
- 1 tsp salt (adjust to taste)
- Optional: habanero for extra heat
Thickening Agent
- 2 tbsp cornflour
Instructions
- Simmer Pineapple Juice: Pour the pineapple juice into a saucepan and simmer gently until it reduces by half in volume, intensifying the flavor and sweetness.
- Combine Ingredients: In a large, heavy-bottomed pan, add the reduced pineapple juice along with the rice or apple cider vinegar and salt, then bring the mixture to a rolling boil.
- Add Spices: Stir in the minced garlic and red chili flakes (or dried bird’s eye chilies). Continue boiling over medium heat for 5 minutes to infuse the flavors.
- Thicken Sauce: In a separate small bowl, mix cornflour with cold water until smooth to avoid lumps. Reduce the heat to low and slowly pour this mixture into the boiling sauce, stirring continuously. Cook on low heat until the sauce thickens to your desired consistency, keeping in mind it will thicken further as it cools. If it becomes too thick, thin it out with a bit of water.
- Cool and Store: Remove the pan from heat, allow the sauce to cool completely, then transfer it to a sterilized bottle or jar. Refrigerate the sauce and use as desired.
Notes
- Adjust the level of chili flakes or add habanero peppers to control the heat intensity.
- Honey can be added to balance acidity and heat with sweetness to your liking.
- This sauce can be stored refrigerated for up to 2 weeks.
- Use as a dip, glaze for grilled meats, or drizzle over vegetables.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Fusion (with influences from Southeast Asian flavors)
