Sweet Chili Pineapple Sauce

Sweet Chili Pineapple Sauce is a vibrant, tropical blend of heat and sweetness that brings bold flavor to just about anything I spoon it over. With juicy pineapple and just the right touch of spice, it’s my go-to for dipping, drizzling, and glazing—especially when I want something that tastes both fresh and fiery.

Why You’ll Love This Recipe

I love how versatile this sauce is. Whether I’m serving it with grilled chicken, egg rolls, or shrimp skewers, it instantly adds a punch of flavor that feels like sunshine in a jar. It’s also incredibly easy to make with just a few basic ingredients and no special equipment—just a saucepan and a spoon. The fresh pineapple gives it a naturally sweet base, and I can adjust the spice to match my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup fresh pineapple, finely chopped
1/2 cup water
1/4 cup rice vinegar
1/4 cup sugar
2 tablespoons sweet chili sauce
1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
Pinch of salt

Directions

I start by combining the chopped pineapple and water in a small saucepan over medium heat.

I bring it to a simmer and let it cook for about 5–7 minutes, until the pineapple softens and breaks down slightly.

Next, I stir in the rice vinegar, sugar, sweet chili sauce, and a pinch of salt.

I let the sauce simmer for another 5–10 minutes, stirring occasionally, until everything melds and the flavors deepen.

If I want a thicker sauce, I stir in the cornstarch slurry and simmer for 1–2 more minutes until it thickens slightly.

I let it cool before using. Sometimes I blend it for a smoother texture, or I leave it chunky for more bite.

Servings and timing

This recipe makes about 1 cup of sauce, perfect for serving 4 to 6 people as a dipping or drizzling sauce. It takes about 5 minutes to prep and 15 minutes to cook, so it’s ready in just 20 minutes total.

Variations

Sometimes I swap the sweet chili sauce with sriracha or crushed red pepper flakes for more heat. If I want it tangier, I add a splash of lime juice. For an even fruitier twist, I mix in some chopped mango or orange zest. And when I want it more savory, a dash of soy sauce or garlic gives it an extra layer of umami.

Storage/Reheating

I store the sauce in an airtight container in the refrigerator for up to 1 week. To reheat, I warm it gently on the stovetop or in the microwave. If it thickens too much in the fridge, I stir in a splash of water or vinegar to loosen it up.

FAQs

Can I use canned pineapple instead of fresh?

Yes, I’ve used canned pineapple in a pinch. I just drain it well and reduce the sugar slightly since canned versions are usually sweeter.

Is this sauce very spicy?

It has a mild heat from the sweet chili sauce, but I can easily adjust the spice level by adding more or less depending on my preference.

Can I use this as a marinade?

Absolutely. I often marinate chicken, shrimp, or tofu in it for a few hours before grilling. It caramelizes beautifully when cooked.

Can I make this sauce smoother?

Yes. After cooking, I blend the sauce using an immersion blender or regular blender for a smooth, glossy finish.

What dishes pair well with this sauce?

I love it with grilled meats, spring rolls, fried tofu, or as a glaze on roasted vegetables. It’s also a killer topping for rice bowls or tacos.

Conclusion

Sweet Chili Pineapple Sauce is my go-to for adding a sweet and spicy kick to just about any dish. It’s quick to make, easy to customize, and packed with tropical flavor that keeps things interesting. Whether I’m dipping, glazing, or drizzling, this sauce always brings something special to the table.

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