I perfected a Pineapple Chilli Chutney using one surprising pantry ingredient that keeps it shelf-stable and opens up unexpected uses from glazes to sandwich spreads.

Jump to Recipe

I never expected that a jar of Thai sweet chili sauce and canned crushed pineapple with its juice could cause such a stir, but here we are. This Sweet Chili Pineapple Sauce reads like a short story for your tongue, part Pineapple Chilli Chutney, part Sweet Chilli Sauce, all of it oddly addictive.

I make it when I need something that will wake up boring chicken or an ordinary sandwich, or when I want to pretend I discovered a secret. It’s bright, sticky, at times sneaky spicy, and makes you ask what else could taste like this.

Ingredients

Print Recipe (No Advertisments)

crushed pineapple: sweet tropical fruit, vitamin C and fiber, adds brightness and body
thai sweet chili sauce: sugar forward, sticky, adds premade sweet heat and tang
rice vinegar: clean acidity, brightens flavors, low calories, keeps sauce lively
brown sugar: molasses sweetness, mostly carbs, deepens caramel notes
garlic: pungent, savory, antioxidants, gives aromatic punch when cooked
fresh ginger: warm spicy zing, aids digestion, lifts the whole sauce
cornstarch slurry: thickens without flavor, simple carbs, makes glossy texture
lime juice, soy or fish sauce: acid and umami, balances sweet and salty

Ingredient Quantities

1 cup canned crushed pineapple with it’s juice

1/2 cup Thai sweet chili sauce

2 tbsp rice vinegar

2 tbsp packed brown sugar

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp soy sauce

1 tbsp lime juice (about 1 lime)

1/4 to 1/2 tsp red pepper flakes or 1 small red chile, finely chopped

1 tbsp cornstarch

2 tbsp water

pinch of salt

1 tbsp fish sauce (optional)

How to Make this

Print Recipe (No Advertisments)

1. In a small saucepan combine the crushed pineapple with its juice, Thai sweet chili sauce, rice vinegar, brown sugar, minced garlic, grated ginger, soy sauce, lime juice, red pepper flakes or the chopped red chile, and a pinch of salt; stir to mix.

2. Heat over medium until it just reaches a gentle simmer, stirring now and then so it wont stick, and let it simmer 5 to 7 minutes so the flavors meld and the alcohol from the vinegar cooks off.

3. If you want a smoother sauce, mash the pineapple bits a bit with the back of a spoon while it simmers, or leave them as-is for a chunkier texture.

4. Whisk the cornstarch and 2 tablespoons water together in a small bowl to make a slurry, making sure there are no lumps.

5. Slowly pour the slurry into the simmering sauce while stirring constantly, then continue to simmer 1 to 2 minutes until the sauce thickens and looks glossy.

6. Taste and adjust: add up to 1 tablespoon fish sauce if you want more umami, more lime for brightness, or a pinch more brown sugar if its too tart; remember fish sauce is salty so add it little by little.

7. If the sauce gets too thick cools it will thicken more, so thin with a splash of pineapple juice or water; if too thin simmer a bit longer. For an ultra-smooth finish blitz with an immersion blender or regular blender, but be careful with hot splatters.

8. Let cool, then transfer to a clean jar and refrigerate. Keeps about 2 weeks in the fridge. Great with grilled chicken, shrimp, spring rolls, or as a glaze for pork.

Equipment Needed

1. Small saucepan or small pot for simmering the sauce
2. Measuring cups and measuring spoons for accuracy, dont skip them
3. Wooden spoon or silicone spatula to stir and mash the pineapple bits
4. Small bowl and a fork or tiny whisk to make the cornstarch slurry
5. Chef knife and cutting board to mince garlic and chop the chile
6. Citrus reamer or juicer to get the lime juice out easily
7. Jar or airtight container for storing the finished sauce in the fridge
8. Immersion blender or regular blender if you want an ultra smooth sauce
9. Small ladle or spoon for transferring the sauce into the jar

FAQ

Q: Can I use fresh pineapple instead of canned crushed? A: Yes. Use about 1 cup finely chopped fresh pineapple plus 1/4 cup pineapple juice or water. Cook a bit longer so it breaks down, and taste for sweetness since fresh can be less sweet; add a little extra brown sugar if needed.

Q: How do I make the sauce thicker or thinner? A: To thicken simmer the sauce longer or whisk in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) into simmering sauce until it thickens. For thinner, stir in extra pineapple juice or a splash of water till you get the texture you want.

Q: How long will it keep and how should I store it? A: Store in an airtight jar in the fridge for up to 2 weeks. You can freeze it up to 3 months in a freezer safe container. Let it warm up a bit and stir before using because syrupy bits may settle.

Q: Can I make it vegan or skip the fish sauce? A: Absolutely. Leave out the fish sauce and add 1 tsp soy sauce or tamari plus a pinch of salt, or use a little miso or dried seaweed flakes for extra umami.

Q: How do I control the heat level? A: Lower the red pepper flakes to 1/8 tsp or remove seeds from a fresh chile for milder heat. For more kick add extra flakes or a small finely chopped hot chile. Remember the Thai sweet chili sauce already has mild heat so taste as you go.

Q: What are the best ways to use this sauce? A: Great as a dip for egg rolls, spring rolls, fried shrimp, or wings. Use as a glaze for grilled chicken or pork, toss with noodles or salads when thinned, or spoon over tacos for a sweet spicy pop.

Sweet Chili Pineapple Sauce Recipe Substitutions and Variations

Crushed pineapple with its juice: swap with 1 cup pineapple chunks blitzed quick plus 2 to 3 tbsp canned pineapple juice, or use mashed ripe mango for a different sweet tang.
Thai sweet chili sauce: use 1/2 cup apricot or peach jam mixed with 1 tbsp sriracha and 1 tbsp rice vinegar to thin, or 1/2 cup ketchup plus 1 to 2 tsp chili flakes and 1 tbsp honey if youre out of sweet chili sauce.
Cornstarch: substitute arrowroot or tapioca starch 1 to 1 for a clear glossy finish, or use 2 tbsp all purpose flour for each 1 tbsp cornstarch if thats what you have on hand.
Fish sauce (optional): replace with 1 tbsp soy sauce or 1 tbsp Worcestershire sauce for similar umami, or stir in 1/2 tsp anchovy paste for salty depth without the fish sauce bottle.

Pro Tips

1) Texture control: if you want a smooth glaze, let the sauce cool a little before blitzing in a blender and hold the lid vented with a towel so it wont splatter, or use an immersion blender slowly. For chunkier maybe just mash some pineapple bits with the back of a spoon while it simmers, dont overdo it or it gets pulpy.

2) Balance as you go: taste several times. Add lime at the end for brightness, add brown sugar a little at a time if its too tart, and only add fish sauce drop by drop since it will sneak up on you with salt and umami.

3) Thickness tricks: cornstarch thickens more as it cools, so stop when its just a bit looser than you want. If it gets too thick thin with a splash of pineapple juice or warm water, or if you prefer a clearer finish use arrowroot mixed with cold water instead of cornstarch.

4) Make ahead and storage hacks: cool completely then store in a clean jar in the fridge for up to 2 weeks, or freeze portions in an ice cube tray for quick single-use glazes. Reheat gently over low heat and whisk, dont blast it or the sugars will scorch.

Sweet Chili Pineapple Sauce Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected a Pineapple Chilli Chutney using one surprising pantry ingredient that keeps it shelf-stable and opens up unexpected uses from glazes to sandwich spreads.

Servings

servings

Calories

122

kcal

Equipment: 1. Small saucepan or small pot for simmering the sauce
2. Measuring cups and measuring spoons for accuracy, dont skip them
3. Wooden spoon or silicone spatula to stir and mash the pineapple bits
4. Small bowl and a fork or tiny whisk to make the cornstarch slurry
5. Chef knife and cutting board to mince garlic and chop the chile
6. Citrus reamer or juicer to get the lime juice out easily
7. Jar or airtight container for storing the finished sauce in the fridge
8. Immersion blender or regular blender if you want an ultra smooth sauce
9. Small ladle or spoon for transferring the sauce into the jar

Ingredients

1 cup canned crushed pineapple with it's juice
1/2 cup Thai sweet chili sauce
2 tbsp rice vinegar
2 tbsp packed brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 tbsp lime juice (about 1 lime)
1/4 to 1/2 tsp red pepper flakes or 1 small red chile, finely chopped
1 tbsp cornstarch
2 tbsp water
pinch of salt
1 tbsp fish sauce (optional)

Directions

In a small saucepan combine the crushed pineapple with its juice, Thai sweet chili sauce, rice vinegar, brown sugar, minced garlic, grated ginger, soy sauce, lime juice, red pepper flakes or the chopped red chile, and a pinch of salt; stir to mix.
Heat over medium until it just reaches a gentle simmer, stirring now and then so it wont stick, and let it simmer 5 to 7 minutes so the flavors meld and the alcohol from the vinegar cooks off.
If you want a smoother sauce, mash the pineapple bits a bit with the back of a spoon while it simmers, or leave them as-is for a chunkier texture.
Whisk the cornstarch and 2 tablespoons water together in a small bowl to make a slurry, making sure there are no lumps.
Slowly pour the slurry into the simmering sauce while stirring constantly, then continue to simmer 1 to 2 minutes until the sauce thickens and looks glossy.
Taste and adjust: add up to 1 tablespoon fish sauce if you want more umami, more lime for brightness, or a pinch more brown sugar if its too tart; remember fish sauce is salty so add it little by little.
If the sauce gets too thick cools it will thicken more, so thin with a splash of pineapple juice or water; if too thin simmer a bit longer. For an ultra-smooth finish blitz with an immersion blender or regular blender, but be careful with hot splatters.
Let cool, then transfer to a clean jar and refrigerate. Keeps about 2 weeks in the fridge. Great with grilled chicken, shrimp, spring rolls, or as a glaze for pork.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.