Description
A vibrant and tangy Sweet Chili Pineapple Sauce that perfectly balances sweetness, heat, and citrusy brightness. This easy-to-make sauce combines fresh pineapple, aromatic garlic, and fiery bird's eye chilies to create a versatile condiment that's great for dipping or drizzling over your favorite dishes.
Ingredients
Fruits and Produce
- 1 cup pineapple juice
- 1/2 cup pineapple, diced
- 3-4 fresh bird's eye chili or 2 tbsp chili flakes
- 3-4 garlic cloves
- 1 tsp lemon zest
Condiments and Seasonings
- 1 cup sugar
- 2 tbsp vinegar
- 1 tbsp lemon juice
- 1 tsp salt
Thickening Agent
- 1 tbsp cornstarch
Instructions
- Blend Ingredients: In a food processor, combine the diced pineapple, pineapple juice, garlic, and bird's eye chilies (or chili flakes). Blend until smooth to create a flavorful puree.
- Boil and Season: Pour the pineapple puree into a heavy-bottom pan and bring it to a boil over medium heat. Add salt, vinegar, sugar, lemon juice, and lemon zest to the pan, stirring to combine all the flavors.
- Simmer the Sauce: Reduce the heat to a simmer and let the sauce cook gently for 5 to 7 minutes, stirring occasionally. Ensure all the sugar has dissolved completely. Taste and adjust the seasoning as desired at this stage.
- Make Cornstarch Slurry: In a small bowl, mix the cornstarch with a splash of water until smooth to create a slurry. Gradually stir this into the simmering sauce.
- Thicken and Cool: Continue stirring the sauce until it thickens to a sticky, syrupy consistency. Remove the pan from the heat and allow the sauce to cool before serving or storing.
Notes
- You can adjust the heat level by adding more or fewer chilies or chili flakes depending on your preference.
- If you prefer a chunkier sauce, pulse the pineapple blend less in the food processor.
- This sauce pairs exceptionally well with grilled meats, spring rolls, or as a dipping sauce for fried appetizers.
- Store the cooled sauce in an airtight container in the refrigerator for up to two weeks.
