Description

This vibrant Chili Pineapple Sauce combines the sweet tang of pineapple juice with the spicy kick of red chili flakes, garlic, and vinegar to create a perfect balance of flavors. Reduced pineapple juice gives it a natural sweetness intensified by honey, while cornflour thickens the sauce to a luscious consistency. Ideal as a dipping sauce, glaze, or condiment, it adds a tropical heat that elevates any dish.

Ingredients

Main Ingredients

2 cups pineapple juice (reduced by half through cooking)
½ cup rice vinegar or apple cider vinegar
1 tbsp minced garlic
1-2 tbsp red chili flakes (adjust to taste; can substitute with 2 small dry bird’s eye chilies)
1 tsp salt (adjust to taste)
Honey (to taste)
Optional: 1 habanero pepper for extra heat

Thickening Agent

2 tbsp cornflour
4 tbsp cold water

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Instructions

Reduce Pineapple Juice: Pour 2 cups of pineapple juice into a saucepan and simmer over medium heat until the volume is reduced by half. This concentrates the sweetness and flavor of the juice.
Combine Base Ingredients: In a large heavy-bottomed pan, mix the reduced pineapple juice, ½ cup vinegar (rice or apple cider), and 1 tsp salt. Bring the mixture to a boil to meld the flavors together.
Add Spices and Garlic: Stir in the red chili flakes (or bird’s eye chilies) and minced garlic. Continue boiling over medium heat for 5 minutes to infuse the sauce with heat and aroma.
Thicken the Sauce: In a small bowl, whisk 2 tbsp cornflour with 4 tbsp cold water until smooth to make a slurry. Lower the heat to low and gradually stir this mixture into the sauce, ensuring no lumps form. Cook on low until the sauce thickens to your liking, keeping in mind it will thicken further as it cools. If the sauce becomes too thick, add a little water to adjust the consistency.
Cool and Store: Allow the sauce to cool completely, then pour it into a sterilized bottle or jar. Refrigerate to preserve the flavor and freshness. Add honey to taste either before or after cooling for added sweetness if desired.

Notes

Adjust the amount of chili flakes or bird’s eye chilies for desired heat levels.
Honey is optional and can be added to balance the tartness of the vinegar and spice.
The sauce thickens more as it cools; adjust thickness while cooking accordingly.
Use sterilized containers to extend the shelf life when refrigerated.
For an extra spicy kick, add a habanero pepper during the boiling step.