Here’s a vibrant, sweet-and-spicy Sweet Chili Pineapple Sauce recipe that’s perfect for chicken, shrimp, tofu, or even drizzling over rice 🍍🌶️
Sweet Chili Pineapple Sauce
Ingredients (makes ~1 cup)
- 1 cup fresh or canned pineapple chunks (or crushed pineapple)
- ¼ cup rice vinegar (or white vinegar)
- ¼ cup sugar (adjust to taste)
- 2–3 tbsp sweet chili sauce (store-bought or homemade)
- 1–2 cloves garlic, minced
- 1 tsp grated fresh ginger
- ½ tsp red pepper flakes (optional, for extra heat)
- 1 tsp cornstarch + 1 tsp water (slurry, optional for thicker sauce)
- Pinch of salt
Instructions
- Cook pineapple
In a small saucepan over medium heat, combine pineapple, garlic, and ginger. Cook 3–4 minutes until fragrant. - Add liquids
Stir in rice vinegar, sugar, and sweet chili sauce. Bring to a gentle simmer. - Simmer and thicken
Let simmer for 5–8 minutes, stirring occasionally. For a thicker sauce, stir in the cornstarch slurry and simmer another 1–2 minutes until glossy. - Adjust flavor
Taste and add a pinch of salt, more sugar for sweetness, or more red pepper flakes for heat. - Blend (optional)
For a smooth sauce, use an immersion blender or regular blender until silky. Otherwise, leave it chunky for texture. - Serve
Serve warm over fried or grilled meats, as a dipping sauce, or drizzle over rice bowls. Store leftovers in an airtight container in the fridge for up to a week.
Tips & Variations
- Add soy sauce or fish sauce for a deeper umami flavor.
- Use fresh pineapple juice instead of chunks for a thinner, pourable sauce.
- Add chopped red bell pepper or onion for extra texture and sweetness.
- Works beautifully as a glaze for air-fried chicken wings.
If you want, I can also make a sticky, restaurant-style Sweet Chili Pineapple Glaze that’s super glossy and clings perfectly to meats—like the kind you’d get at a tropical Asian-fusion spot.
Do you want me to do that?
