Sweet Chilli Pineapple Sauce with Fresh Pineapple (Print version)
A glossy sweet chilli pineapple sauce made with fresh pineapple, garlic, ginger, rice vinegar, and gentle heat.
# Ingredients:
For the sauce
01 -
2 cups (330 g) finely diced fresh pineapple
02 -
1/2 cup (120 ml) pineapple juice or water
03 -
1/3 cup (80 ml) rice vinegar
04 -
1/3 cup (65 g) granulated sugar
05 -
2 tablespoons soy sauce
06 -
2 tablespoons sambal oelek or sriracha, plus more to taste
07 -
2 cloves garlic, finely minced
08 -
1 teaspoon freshly grated ginger
09 -
1/4 teaspoon red pepper flakes, optional
10 -
1 tablespoon fresh lime juice
For thickening
11 -
1 tablespoon cornstarch
12 -
2 tablespoons cold water
# Instructions:
01 -
Dice the fresh pineapple into small pieces, saving any juice from the cutting board. Smaller pieces make a sauce that clings better.
02 -
Add pineapple, pineapple juice or water, rice vinegar, sugar, soy sauce, chilli paste, garlic, ginger, and red pepper flakes to a small saucepan. Stir well.
03 -
Bring to a gentle simmer over medium heat. Cook for 8-10 minutes, stirring often, until the pineapple softens and the liquid reduces slightly.
04 -
For a chunky sauce, lightly mash some pineapple with a spoon. For a smoother sauce, blend half or all of the mixture, then return it to the pan.
05 -
Mix cornstarch with cold water until smooth. Stir the slurry into the simmering sauce and cook for 1-2 minutes, until glossy and thick enough to coat a spoon.
06 -
Remove from the heat and stir in lime juice. Cool for 5 minutes, then taste and adjust with more chilli paste, vinegar, sugar, or soy sauce as needed.
# Good to know:
01 -
Makes about 2 cups of sauce, or 16 two-tablespoon servings.
02 -
Serve warm as a glaze or chilled as a dipping sauce.
03 -
Refrigerate in a clean airtight jar for up to 7 days.