Ingredients
1 cup fresh pineapple, finely chopped (or canned, drained)
1/2 cup rice vinegar (or apple cider vinegar)
1/2 cup sugar (adjust to taste)
2–3 tbsp chili paste or sweet chili sauce (depending on desired heat)
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 tbsp cornstarch mixed with 2 tbsp water (slurry, optional for thickening)
1/4 tsp salt
1/4 tsp black pepper
1–2 tbsp lime juice (optional, for extra brightness)
Instructions
Instructions
Step 1: Prepare the base
In a medium saucepan over medium heat, combine chopped pineapple, vinegar, sugar, chili paste, garlic, ginger, soy sauce, salt, and pepper.
Stir to mix all ingredients evenly.
Step 2: Simmer the sauce
Bring the mixture to a gentle boil, then reduce heat to low.
Simmer for 10–15 minutes, stirring occasionally, until the pineapple softens and the flavors meld together.
Step 3: Blend and thicken
If a smooth sauce is desired, use an immersion blender to puree the sauce until smooth, or transfer carefully to a blender.
For thicker sauce, stir in the cornstarch slurry and simmer for an additional 2–3 minutes until the sauce reaches your desired consistency.
Adjust seasoning: add more sugar for sweetness, chili for heat, or lime juice for tang.
Step 4: Cool and store
Remove the sauce from heat and let it cool slightly.
Store in a clean jar or airtight container in the refrigerator for up to 1 week.
Methods & Tips
Heat control: Adjust chili paste carefully—start with 2 tbsp and taste before adding more.
Pineapple: Fresh pineapple gives the brightest flavor, but canned works in a pinch.
Smooth vs. chunky: The sauce can be left chunky for a rustic texture or blended for silky smoothness.
Balancing flavors: Taste and tweak: sweetness, tang, and heat can be adjusted according to preference.
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