Description
This vibrant and tangy Chili Pineapple Sauce combines the sweetness of reduced pineapple juice with the sharpness of vinegar and the heat of red chili flakes, creating a perfect balance of flavors. Ideal as a dipping sauce or glaze, it features a thick, glossy texture achieved by gently simmering and thickening with cornflour.
Ingredients
Scale
Liquid Base
- 2 cups pineapple juice (cooked down by half)
- ½ cup rice vinegar or apple cider vinegar
Spices & Flavorings
- 1 tbsp minced garlic
- 1-2 tbsp red chili flakes (adjust to taste; option to use 2 small dry bird’s eye chilies instead)
- 1 tsp salt (adjust to taste)
- Honey (to taste)
- Optional: habanero for extra heat
Thickening Agent
- 2 tbsp cornflour
- 4 tbsp cold water
Instructions
- Simmer Pineapple Juice: In a saucepan, gently simmer the pineapple juice over medium heat, allowing it to reduce by half. This concentrates the flavor and sweetness.
- Combine Ingredients: Transfer the reduced pineapple juice to a large heavy-bottomed pan. Add the rice vinegar (or apple cider vinegar) and salt, then bring the mixture to a rolling boil.
- Add Spices: Stir in the minced garlic and red chili flakes (or bird’s eye chilies if using). Let the sauce boil over medium heat for about 5 minutes to develop the flavors.
- Thicken Sauce: In a small bowl, mix cornflour with the cold water until fully smooth. Reduce the heat of the pan to low, then slowly pour in the cornflour mixture, stirring constantly to prevent lumps. Continue cooking on low heat until the sauce thickens to the desired consistency. Remember, it will thicken further as it cools. If it becomes too thick, add a splash of water to loosen it.
- Cool and Store: Remove the sauce from heat and allow it to cool. Once cooled, pour the sauce into a sterilized bottle or jar and refrigerate. The sauce will keep well for several weeks.
Notes
- Adjust the chili amount to your preferred spice level; substitute bird’s eye chilies or habanero for more intense heat.
- Use rice vinegar for a milder acidity or apple cider vinegar for a fruitier note.
- Honey can be added to balance the heat and acidity, adjusting sweetness to taste.
- Ensure slow addition of the cornflour slurry while stirring to avoid lumps in the sauce.
- Store refrigerated in a sterilized container for up to 3 weeks.
