Sweet Chili Pineapple Sauce is the ultimate condiment that transforms any dish from simple to sensational. With its irresistible blend of sweet pineapple, spicy chili, and tangy undertones, it’s a flavor-packed sauce that complements everything from grilled chicken to seafood, spring rolls, or even roasted vegetables. I first made this sauce as a dip for shrimp skewers, and it quickly became a staple in my kitchen. The natural sweetness of pineapple pairs beautifully with the mild heat of chili, creating a sauce that’s both refreshing and bold. Once, I used it as a glaze for baked salmon—it caramelized beautifully and added the perfect touch of tropical spice. Whether you’re using it for dipping, marinating, or drizzling, this Sweet Chili Pineapple Sauce brings a vibrant, exotic twist to your meals.
Why You’ll Love This Recipe
This Sweet Chili Pineapple Sauce strikes the perfect harmony of sweet, tangy, and spicy flavors. It’s incredibly versatile—you can use it as a dipping sauce, stir-fry glaze, or marinade. The pineapple adds a tropical brightness that enhances the chili heat without overpowering it. It’s also simple to make, using just a handful of pantry ingredients and fresh pineapple or juice. Whether you’re cooking Asian-inspired dishes, barbecue, or weeknight dinners, this sauce instantly elevates your cooking and adds a professional touch to any meal.
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Sweet Chili Pineapple Sauce – Tangy, Spicy, and Perfectly Balanced
- Total Time: 15 minutes
- Yield: 1 ½ cups
- Diet: Vegan
Description
Sweet Chili Pineapple Sauce is a vibrant, tropical condiment that perfectly balances sweet, spicy, and tangy flavors — ideal for dipping, glazing, or drizzling over grilled meats, seafood, or spring rolls.
Ingredients
- 1 cup pineapple juice (or crushed pineapple in juice)
- ½ cup rice vinegar (or white vinegar)
- ½ cup granulated sugar
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red chili flakes (adjust to heat preference)
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Pinch of salt
Instructions
- In a medium saucepan, combine pineapple juice, vinegar, sugar, honey, soy sauce, garlic, ginger, chili flakes, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Reduce heat to low and simmer for 5–6 minutes to allow the flavors to blend.
- In a small bowl, whisk together cornstarch and water to make a slurry. Slowly pour it into the sauce while stirring continuously.
- Simmer for another 2–3 minutes until the sauce thickens to your desired consistency.
- Taste and adjust sweetness or spiciness if needed. Remove from heat and let cool completely.
- Transfer to a jar or airtight container and refrigerate for up to 2 weeks.
Notes
- For a chunkier sauce, use crushed pineapple instead of juice.
- For extra heat, add a finely chopped red chili or a splash of sriracha.
- This sauce pairs wonderfully with shrimp, chicken, spring rolls, or grilled vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce / Condiment
- Method: Simmering
- Cuisine: Asian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pineapple (fresh or canned, finely chopped) – Adds tropical sweetness and natural acidity.
Pineapple juice – Deepens the fruity base and helps balance the spice.
Rice vinegar – Brings a light tang that enhances all the other flavors.
Brown sugar – Adds a caramel note and balances the heat of the chili.
Garlic (minced) – Infuses the sauce with aromatic depth.
Fresh red chili or red pepper flakes – Provide the spicy kick.
Soy sauce – Adds umami and saltiness to round out the flavor.
Cornstarch and water (mixed) – Thickens the sauce to a glossy, silky consistency.
Lime juice (optional) – For a bright, zesty finish.
Directions
In a medium saucepan, combine chopped pineapple, pineapple juice, rice vinegar, brown sugar, minced garlic, soy sauce, and chili. Bring to a simmer over medium heat, stirring occasionally.
Once the sugar has dissolved and the mixture begins to bubble, reduce the heat to low and let it simmer for 8–10 minutes until the pineapple softens and the flavors blend together.
In a small bowl, whisk together cornstarch and water to create a slurry. Slowly pour the mixture into the saucepan while stirring continuously. Continue cooking for 2–3 minutes until the sauce thickens and turns glossy.
Taste and adjust seasoning—add more chili for heat, more sugar for sweetness, or a squeeze of lime juice for brightness.
Let the sauce cool slightly, then transfer it to a blender and pulse until smooth (or leave it chunky for texture). Pour into a clean jar and store in the refrigerator.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Makes about 2 cups of sauce.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Storage/reheating
Store the sauce in an airtight jar or container in the refrigerator for up to 2 weeks. For longer storage, freeze in small portions for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Variations and Customizations
Spicy Mango Chili Sauce – Swap pineapple for mango for a tropical twist with extra sweetness.
Ginger-Pineapple Version – Add freshly grated ginger for warmth and depth.
Garlic-Lime Chili Sauce – Add extra garlic and a squeeze of lime for tangier flavor.
Honey Chili Sauce – Substitute half of the sugar with honey for a thicker, glossy texture.
Smoky Pineapple BBQ Sauce – Add smoked paprika and a dash of ketchup for a barbecue-style version.
Pineapple Coconut Sauce – Stir in coconut milk for a creamy, tropical variation.
Low-Sodium Option – Use low-sodium soy sauce or coconut aminos to reduce salt.
FAQs
Can I use canned pineapple instead of fresh?
Yes, canned pineapple works perfectly and makes prep even easier.
How spicy is this sauce?
It’s mildly spicy, but you can adjust the chili amount to your taste.
Can I make it sugar-free?
Yes, use a natural sweetener like honey or monk fruit.
Can I skip the soy sauce?
You can replace it with tamari or coconut aminos for a gluten-free version.
How long does it last in the fridge?
Up to 2 weeks when stored properly in an airtight container.
Can I freeze it?
Yes, freeze in small portions and thaw in the fridge before reheating.
Can I use it as a marinade?
Absolutely! It’s great for chicken, pork, shrimp, or tofu.
What dishes go best with it?
It pairs perfectly with spring rolls, grilled meats, rice bowls, or seafood.
Can I blend it smooth?
Yes, blend for a silky consistency or leave chunky for texture.
Can I add more vegetables?
Yes, bell peppers or onions make great additions if using it as a stir-fry sauce.
Conclusion
Sweet Chili Pineapple Sauce is a flavor-packed condiment that adds excitement to any dish. Its blend of tropical sweetness, gentle spice, and tangy brightness makes it incredibly versatile—you can use it as a glaze, dip, or dressing. It’s easy to make, keeps well, and adds instant flair to both everyday meals and special dinners. Whether brushed on grilled chicken, served with spring rolls, or drizzled over rice bowls, this sauce delivers that perfect sweet-spicy balance that keeps you coming back for more.