Description
This sweet and spicy chili pineapple sauce is perfect for dipping, glazing, or as a stir-fry sauce. It balances the tropical sweetness of pineapple with the heat of chili peppers.
Ingredients
Scale
- 1 cup pineapple juice
- 1/2 cup pineapple chunks (crushed or finely diced)
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or chili garlic sauce (adjust to taste)
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- In a medium saucepan, combine pineapple juice, pineapple chunks, rice vinegar, brown sugar, soy sauce, sriracha, garlic, and ginger.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and let it cook for 5 minutes to meld flavors.
- Whisk the cornstarch slurry into the sauce, stirring continuously.
- Cook for another 2-3 minutes until the sauce thickens to your desired consistency.
- Remove from heat and let cool slightly. Use immediately or store in an airtight container in the refrigerator.
Notes
Adjust the heat by adding more or less sriracha. For a smoother sauce, blend the pineapple chunks before cooking. This sauce keeps well for up to a week in the fridge.
Nutrition
- Calories: 65
- Sugar: 12g
- Fat: 0g
- Carbohydrates: 15g
- Protein: 0g