Sweet Chili Pineapple Sauce (Video Recipe)

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Sweet Chili Pineapple sauce is a twist to the popular Thai Sweet Chili sauce. Made with just a few basic ingredients, this Sweet and Spicy Chili Sauce with pineapple will be the only dipping sauce you will ever need.
Jar of Sweet Chili Pineapple SaucePin

Once you try this simple homemade Sweet Chili Pineapple sauce recipe, I am sure you would stop buying it from the store. Basic ingredients such as chilli flakes, sugar, vinegar go into this beautiful sauce. The addition of pineapple gives the sauce a good kick.

This versatile sauce has the right balance of hot and sweet taste. It barely takes 20 minutes to make this. So next time when you run out of sauce, I insist you give this sauce a try.

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Thai Sweet Chili Sauce is readily available in any Asian supermarket at an affordable price. But when you look at the ingredients list, it will give you a shock. While you can make your very own Sweet Chili Sauce at home, why go for the ones loaded with preservatives, right?

Spoonful of sweet and hot pineapple sauce filling up a jar.Pin

Sweet Chili Sauce is an excellent dipping sauce for spring rolls, fried wontons, even for Indian snacks such as pakoras, samosa etc.

The usage is not limited as a dip, try tossing crispy fried chicken wings in this sauce or toss some baby carrots in the sauce and bake. I guess I have convinced you enough to make this sauce.

Jarful of sweet chili Pineapple sauce made with basic ingredientsPin

Can I substitute Pineapple juice?

You can substitute the pineapple juice with plain water. But then it will not be Sweet Chili Pineapple Sauce any more. But the sauce will still be delicious.

The amount of sugar depends on the sweetness of pineapple juice. So adjust sugar accordingly. The amount of chilli flakes to use again depends on how hot it is.

Can I use fresh red chili Peppers?

Authentic Thai Sweet Chili Sauce uses fresh red chili peppers.  Depending on how hot is the pepper, adjust the quantity. Put them in a food processor and mince really fine.

Pin showing jarful of Hot and Sweet pineapple saucePin

Use this sauce to make a variation of this SWEET AND SPICY THAI GRILLED CHICKEN.

Sweet Chili Pineapple Sauce Recipe Video

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Sweet Chilli-Pineapple Sauce

Course condiments
Cuisine Chinese
Keyword Homemade sauces, Hot and sweet Sauce, pineapple sauce, Sweet Chili Sauce
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Sweet and spicy Chili Sauce with pineapple. Once you try This simple homemade Sweet chili sauce recipe, I am sure you would stop buying it from the store. Basic ingredients such as chili flakes,sugar,vinegar go into this beautiful sauce. The addition of pineapple gives the sauce a good kick.
Servings 4


  • 1.5 cups white sugar
  • 1 cup pineapple juice
  • ½ cup rice vinegar or Apple cider vinegar
  • 1 tbsp garlic minced
  • 1-2 tbsp Red chili flakes ( I have added 2 small dry Bird’s eye chili while making flakes)
  • 1 tbsp Tomato Ketchup (optional )
  • 1 teaspoon salt (more as per taste)
  • 2 tbsps cornflour
  • 4 tbsps water cold


  • In a large heavy bottom pan add sugar, pineapple juice , vinegar , salt. Bring the mixture to a boil.
  • Add chili flakes, minced garlic and ketchup. Boil on medium heat for 5 minutes.
  • Mix cornflour and cold water. Lower the heat and stir in slowly, trying to avoid lumps.
  • Cook the mixture on low heat till it thickens and comes to desired sauce like consistency. (The sauce will thicken when it cools down.)
  • Store cooled sauce in sterilized bottle. Refrigerate.


Serving: 100ml | Calories: 355kcal | Carbohydrates: 89g | Sodium: 656mg | Potassium: 129mg | Sugar: 81g | Vitamin A: 615IU | Vitamin C: 6.5mg | Calcium: 18mg | Iron: 0.5mg
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  2. Do you mean cornstarch?

  3. Roberta Greany says:

    I would like to try this but can I use monk sugar instead of the real sugar? I have diabetes so would like to try the fake sugar.

    1. Hi, I have not tested this recipe with monk sugar. However i think monk sugar behaves differently than regular sugar when heated. So this recipe might not work.

  4. So,, I have made a few batches of this and used corn starch and then canned it……🤔. Will it be unsafe to consume?
    Today I made a batch and am using Liquid pectin that I thicken my jams with, thinking it will be safe to can? Any thoughts about the safety of canning with the corn starch?

    1. Tina-Marie Russell says:

      I think that you should be able to water bath can it with the acidity level of the vinegar and the pineapple juice, but I am unsure EXACTLY of how acid something has to be for water bath processing. For sure you should be able to can it with the pressure canning process. For thickener, they say to NOT use corn starch for canning, use Clear Jel, a product that I have used in many canning recipes (mostly apple pie and cherry pie fillings), with success! I have a hard time finding clear jel at the grocery store, but can buy easily online at Amazon.

  5. I have made this twice. My husband and I love it on just about everything. I put it on ham sandwiches, turkey sandwiches and even on fried eggs. We put it on rice too. I follow the recipe word for word. It’s great! I think I will add a little crushed pineapple next time and see what happens.

    1. Detailed recipe card in the Recipe section towards the end of the post. I didn’t understand what you were looking for.

  6. Maria Ferreira says:

    Can you use fresh pineapple juice?

      1. Can you sub the sugar with honey?

    1. I noticed your picture looks like there’s actual pineapple in it, but there isn’t any pineapple in the recipe just the juice?

  7. Tati Hayton says:

    Definitely add the ketchup! It really amped up the sauce. I was quite pleasantly surprised. I wanted a sweet chili sauce for my bacon wrapped jalapeño poppers and this freaking did the trick! Great recipe!

  8. Hi!
    Can I use fresh chill?

    1. subhasmita says:

      Yes. You can use fresh.

    1. I use tapioca flour: mix 2 tablespoons of tapioca flour and 2 tablespoons of water. Make sure the burner is turned down to low do not boil tapioca flour mixture.

    2. GWEN Batchelor says:

      I’m also inquiring about the corn flour. Is that the same as corn starch?

  9. Sarah Tom says:

    Has anybody canned this recipe ? i would love to do as a class project

    1. I am going try and can it this summer. I will probably use pectin instead of any flour mixture. I think I will can it similarly to cowboy candy.
      Wish me luck!

      1. Did you try canning this recipe and did it work out? Thank you Sarah

        1. I have not done it personally, but a lot of my readers have done it and it should work.

    2. I just made it and I’m going to can it. But I swapped out the corn starch for clear jel. You can’t can corn starch. Clear jel is better for the high temps. I tripled the recipe. It’s delish!!! I only used 2 tbsp of crushed red pepper flakes for the whole batch. It’s pretty hot. But a good heat. And it goes away fast. But def get some clear jel if you want to can it. Hoosier Farms makes a great one. 😁

      1. Hey.

        What is canning. Excuse my ignorance please

        1. Canning is the process of preserving by pouring into mason cars and sealing the lids with either water bath method or pressure cooker for long term storage

  10. April Streffer says:

    I love the recipe and cannot wait to make it. Apple Cider Vinegar and Rice Vinegar are very different. Which do you use for the recipe? One is much sweeter than the other. Thank you.

    1. I would add rice vinegar, more authentic flavour profile.

    2. Can I substitute sugar with honey

      1. subhasmita says:

        no. It will have a strong taste.

    3. I’ve always heard corn flour and starch are NOT the same thing, so…? But my question is: Will the pineapple enzymes break down the flour and make the sauce get runny if it’s not all consumed right away?

        1. In the U.S. cornflour(yellow) and cornstarch(white) are different items with different results. If preparing in the U.S., you would probably want cornstarch for thickening of the sauce.

  11. The directions about adding the apple cider vinegar or white vinegar is confusing. Would you have to add one of this as well as the fresh pineapple juice ?

  12. Is this recipe calling for 1 cup of water and 1 cup of pineapple juice and then 1/2 cup white vinegar, 1/2 cup apple cider vinegar, and another 1/2 a cup pineapple juice? It’s just a little confusing on the way it is posted.

    Thank you!

    1. Siti Farahizzati says:

      Hi Chester! Based on the comments,I believe it is
      1. 1 cup pineapple juice or 1 cup of water.( 2 options,use either one)
      2. 1/2 cup of white vinegar or 1/2 cup of apple cider vinegar or another 1/2 cup of pineapple juice. (3 options, use one whichever is available in your pantry but I personally think white vinegar will do best. :))

      I’m gonna make this too,yumm~Thanks to Subhasmita 🙂

  13. Subhasmita says:

    @Donna Cornstarch and masa are different. CornStarch is used for thickening soups and all.

  14. Donna King says:

    Corn starch or corn flour like mass?

  15. Donna King says:

    Corn starch or corn flour like masa?

  16. Joanna L Beckett says:

    I haven’t tried canning where I know with fruit syrups you have to add cornstarch when ready to use, since doing so in jar can cause it to expand and explode. Same with flour and noodles just a heads up.

    1. You have to use clear jel instead of corn starch. Then you can definitely can it. I just did. It turned out great.

      1. Can you share your canning recipe please?

  17. Patty Zimmerman says:

    Has anyone tried canning this?

  18. Lies Muhshonati says:

    Ini tahan sampai berapa lama kah?

  19. The lumps will not dissolve. The masa is too thick and I always have small lumps.

  20. Subhasmita says:

    @Ericka it is either pineapple juice or water.

  21. Is it a cup of both pineapple juice and water ?

  22. Subhasmita says:

    Hi Cynthia, it’s roughly 2-3 teaspoons. You can always adjust as per your spice tolerance.

  23. Cynthia Dawn Leach-Moore says:

    How much chili flacks is that ?

  24. Nikki Moody says:

    Ahhh okay!! The garlic! Thank you!

  25. Sparki Beltran says:

    Hi Lisa, no I haven’t but I printed out this recipe a few min. ago. I may not get to it until after the holidays. Possibly January. I actually don’t see a problem with water bath canning a small batch.I think it would make a nice gift for a foody. I’ll get back with all of you when I do can it. If you do it first… be sure to post the outcome.

  26. Sparki – have you tried canning this yet? I would love to be able to make larger batches & keep some on hand.

  27. Subhasmita says:

    @ Nikki they are not pineapple chunks. That’s minced garlic. I have used only pineapple juice.

  28. Nikki Moody says:

    How come your sauce looks like it has chunks of pineapple but the recipe doesn’t call for it? It just calls for the juice.

  29. Subhasmita says:

    Hello Armida, Thank you for trying the recipe. I am glad that you liked it. I have still one small sauce bottle in the refrigerator and Its in good condition for me. As this sauce dosen’t have any preservative, it’s better not keep it for too long.

  30. Hi I already do it and I’m in love with it, but how many weeks the sauce can stay in the refrigerator? Thanks.

  31. Sparki Beltran says:

    Will do Judy….I’ll be sure to post it here…

  32. Sparki Beltran, I was thinking of canning in half pint jars~except a pint jar for my fridge!! Please share when you finish canning, it will be a while before I can make it. Thanxabunch~Judy

  33. Sparki Beltran says:

    I think it’s possible to can this… it has vinegar and sugar..which are used in canning…I’ll let you know if and when I do it and how it works out…thx, sparki

  34. Subhasmita says:

    @Sparki Thank you for stopping by. I have never tried vacuum sealing technique. So I am sorry I can’t comment on that part. But the sauce refrigerates​ very well.

  35. Subhasmita says:

    @Holly Semmler I so sorry for replying so late. This sauce would easy stay up to a month if refrigerated. if proper sterilisation technique applies while bottling it might stay more than one month but I have not tried. Hope you would give a try.

  36. Sparki Beltran says:

    Can this sauce be vacuum sealed in a jar and stored on a kitchen shelf until ready to use?

  37. Holly Semmler says:

    How long can you keep this sauce in the fridge before it goes bad/ old?


      I don’t think it is safe to can anything with corn starch in it. Perhaps if you could use clear gel in place of the starch. I am not sure the ratio (Google it) but I know clear gel is used in pie fillings that get canned safely.

  38. Subhasmita says:

    @ JHays yes it’s the same. Used for thickening soups ets

  39. Is corn flour the same as corn starch?

    1. Evelyn Robinson says:

      Can I process and put in jars?

  40. Sandhya Hariharan says:

    Ooo lala!!! Addition of Pineapple to the sweet chilli sauce is giving the tropical touch . Loved it.

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