Sweet Chili Pineapple Sauce (Video Recipe)
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.
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?
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.
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.
Use this sauce to make a variation of this SWEET AND SPICY THAI GRILLED CHICKEN.
Sweet Chili Pineapple Sauce Recipe Video
Sweet Chilli-Pineapple Sauce
Ingredients
- 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
Instructions
- 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.
Nutrition
Is it a cup of both pineapple juice and water ?
Hi Cynthia, it’s roughly 2-3 teaspoons. You can always adjust as per your spice tolerance.
How much chili flacks is that ?
Ahhh okay!! The garlic! Thank you!
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.
Sparki – have you tried canning this yet? I would love to be able to make larger batches & keep some on hand.
@ Nikki they are not pineapple chunks. That’s minced garlic. I have used only pineapple juice.
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.
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.
Hi I already do it and I’m in love with it, but how many weeks the sauce can stay in the refrigerator? Thanks.
Will do Judy….I’ll be sure to post it here…
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
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
@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.
@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.
Can this sauce be vacuum sealed in a jar and stored on a kitchen shelf until ready to use?
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.
@ JHays yes it’s the same. Used for thickening soups ets
Is corn flour the same as corn starch?
Can I process and put in jars?
Absolutely!!
Ooo lala!!! Addition of Pineapple to the sweet chilli sauce is giving the tropical touch . Loved it.