Description
This vibrant and spicy Chili Pineapple Sauce features a perfect balance of sweet pineapple juice reduced to concentrate flavor, tangy vinegar, and a kick of red chili flakes, making it a versatile condiment for grilled meats, seafood, or as a dipping sauce. The sauce is thickened to a luscious consistency using cornflour and finished with a touch of honey to mellow the heat and round out the flavors.
Ingredients
Scale
Main Ingredients
- 2 cups pineapple juice (reduced by half)
- ½ cup rice vinegar or apple cider vinegar
- 1 tbsp minced garlic
- 1-2 tbsp red chili flakes (adjust to taste; option to use 2 small dry bird’s eye chilies instead)
- 1 tsp salt (adjust to taste)
- Honey (to taste)
Thickening Mixture
- 2 tbsp cornflour
- 4 tbsp cold water
Optional Ingredients
- Habanero pepper for extra heat (optional)
Instructions
- Simmer Pineapple Juice: In a saucepan, simmer 2 cups of pineapple juice over medium heat until the volume reduces by half, concentrating the flavors and thickening the juice.
- Combine Ingredients: Transfer the reduced pineapple juice to a large heavy-bottomed pan and add ½ cup of rice vinegar (or apple cider vinegar) and 1 teaspoon of salt. Bring the mixture to a boil over medium-high heat.
- Add Spices: Stir in 1 tablespoon of minced garlic and 1 to 2 tablespoons of red chili flakes (or 2 small dry bird’s eye chilies if preferred). Continue boiling the mixture at medium heat for 5 minutes to develop the flavors.
- Thicken Sauce: In a small bowl, blend 2 tablespoons of cornflour with 4 tablespoons of cold water until smooth. Reduce the heat to low, then slowly pour the cornflour mixture into the sauce while stirring continuously to avoid lumps. Cook on low heat, stirring frequently until the sauce thickens to your desired consistency. Keep in mind it will thicken further as it cools; if too thick, add a splash of water to adjust.
- Sweeten and Adjust Heat: Stir in honey to taste to balance the chili heat and acidity. If extra heat is desired, finely chop and add habanero pepper at this stage, adjusting carefully to preference.
- Cool and Store: Remove the pan from heat and allow the sauce to cool to room temperature. Once cooled, transfer the sauce into a sterilized bottle or jar and refrigerate. The sauce can be stored chilled for up to 2 weeks.
Notes
- Adjust the amount of chili flakes or use bird’s eye chilies depending on your preferred spice level.
- Honey is added to balance the acidity and heat but can be omitted or replaced with another sweetener if desired.
- The sauce thickens as it cools; adjust thickness by adding water while cooking.
- Store the sauce refrigerated in a sterilized container for best shelf life, up to two weeks.
- Ideal as a glaze, dipping sauce, or accompaniment for grilled foods, seafood, or stir-fries.
