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Bowl of sweet chili pineapple sauce on a wooden table

Sweet Chili Pineapple Sauce

A quick and versatile sauce with sweet and tangy flavors, perfect as a dip, glaze, or drizzle.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pineapple juice Use canned for convenience.
  • ½ cup crushed pineapple (with juice) Canned crushed pineapple works well.
  • ½ cup rice vinegar For a gentle tang.
  • ½ cup granulated sugar Adjust based on pineapple sweetness.
  • 2 tablespoons soy sauce Use low-sodium for less salt.
  • 2 tablespoons sweet chili sauce Adds texture and heat.
  • 1 tablespoon cornstarch Used to thicken the sauce.
  • 2 tablespoons cold water To make a slurry.
  • ½ teaspoon garlic powder For flavor enhancement.
  • ¼ teaspoon red pepper flakes Optional; use for additional heat.

Method
 

Preparation
  1. Pour the pineapple juice and crushed pineapple into a medium saucepan.
  2. Add the rice vinegar, sugar, soy sauce, sweet chili sauce, garlic powder, and red pepper flakes. Stir until the sugar starts to dissolve.
  3. Turn the heat to medium and bring the mix to a gentle simmer.
  4. Meanwhile, whisk the cornstarch with the cold water in a small bowl to make a smooth slurry.
  5. Slowly whisk the slurry into the simmering sauce. Cook until the sauce thickens and coats the back of a spoon, about 2–3 minutes.
  6. Remove from heat and let it cool slightly; the sauce will thicken more as it cools.

Notes

Store in an airtight jar in the fridge for 5–7 days. Freeze in ice cube trays for up to 3 months. Reheat gently to avoid scorching sugars.