Hey there! So, I have this recipe for sweet chili pineapple sauce that I just have to share with you. It all started one summer when I was trying to add a twist to our family barbecue. You know how it goes: you get tired of the same old sauces and think, “Why not mix it up a bit?” Well, this sauce did the trick, and it’s been a staple ever since. Plus, who doesn’t love a little extra tropical flair on their plate?
Why You’ll Love This
I make this sauce whenever I’m in the mood for something sweet and spicy (which, let’s face it, is all the time). My family goes absolutely nuts for it—especially when we pair it with grilled chicken or shrimp. It’s one of those things that even picky eaters seem to enjoy. And honestly, if you can chop and stir, you can make this. I promise it’s easier than it seems, even if you have to dodge a few flying pineapple chunks now and then (it happens!).
Ingredients
- 1 cup fresh pineapple chunks (canned works too, if you’re in a pinch)
- 1/4 cup sweet chili sauce (sometimes I use spicy for an extra kick)
- 2 tablespoons soy sauce (I’ve tried tamari, and it’s just as good)
- 1 tablespoon rice vinegar (or apple cider vinegar if it’s all you’ve got)
- 1 tablespoon honey (sugar works but isn’t quite the same)
- 1 clove garlic, minced (or a hefty sprinkle of garlic powder if you’re feeling lazy)
Directions
- Start by blending the pineapple into a smooth puree. I usually sneak a taste here because, well, fresh pineapple is just too tempting.
- In a small saucepan, combine the pineapple puree, sweet chili sauce, soy sauce, rice vinegar, honey, and garlic. Stir everything together over medium heat.
- Bring the mixture to a gentle simmer. Don’t worry if it looks a bit weird at this stage—it always does!
- Let it cook for about 10 minutes, stirring occasionally until it thickens slightly. This is where I often find myself getting impatient, but trust me, it’s worth waiting.
- Remove from heat and let it cool. It thickens more as it cools, which I think makes it even better.
Notes
Through some trial and error, I discovered that using fresh pineapple really makes a difference. Canned can be a bit mushy, but in a pinch, it’ll do. Also, don’t skip the soy sauce—it adds a nice depth.
Variations
I once tried adding a splash of lime juice, thinking it would be a game-changer. Let’s just say it wasn’t my best idea. But replacing honey with maple syrup? Now that’s a winner.
Equipment
You’ll need a small blender or food processor. If you don’t have one, a potato masher works too—though you’ll get a chunkier sauce.
Storage
Store it in a jar in the fridge for up to a week. Though, honestly, in my house, it never lasts more than a day! You’ll be looking for excuses to put it on everything.
Serving Suggestions
I like serving this sauce with grilled chicken, but it’s also amazing with shrimp or even as a dip for spring rolls. My kids love it on their ham sandwiches, believe it or not. Try it with your favorite snack—it’s a real treat!
Pro Tips
I once tried rushing the simmering step and regretted it because the sauce ended up too thin. So, take your time—let it simmer and thicken properly.
FAQ
Q: Can I make this sauce spicier?
A: Absolutely! Add some crushed red pepper flakes or use a spicier chili sauce. I do this when I’m feeling adventurous.
Q: Is there a substitute for pineapple?
A: Mango can be used if you’re in a pinch. The texture changes a bit, but it’s still delicious.
Q: Can I freeze this sauce?
A: You can, though it might separate a bit upon thawing. Just give it a good stir, and it should come back together.