Sweet Chili Pineapple Sauce

Instructions:

1. Add the pineapple, pineapple juice, vinegar, honey or sugar, sweet chili sauce, soy sauce, garlic, ginger, and red pepper flakes to a saucepan.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Cook for 8–10 minutes, or until the pineapple softens and the flavors begin to meld.
4. Stir in the cornstarch slurry and simmer for 1–2 minutes, until the sauce thickens.
5. Taste and adjust sweetness or heat as desired.
6. Remove from heat and stir in cilantro if using.
7. Cool slightly, then transfer to a jar and refrigerate.

Variations

• Add a splash of lime juice for extra brightness.
• Blend half the sauce for a smoother texture.
• Substitute mango for part of the pineapple.
• Add finely minced jalapeño or serrano for a fresh pepper kick.
• Use brown sugar instead of honey for deeper caramel notes.

Tips

• Fresh pineapple gives the brightest flavor, but canned works well in a pinch.
• Don’t skip the simmer—this is where the sauce thickens and develops richness.
• Start with less red pepper and increase gradually to control the heat level.
• For glazing meat, apply during the last few minutes of cooking to prevent burning.
• Store in the refrigerator for up to one week; it thickens as it chills, making it ideal for dipping or drizzling.