Pineapple Chili Sauce

Pineapple Chili Sauce
Condiment/ Dressing

Pineapple Chili Sauce

Sweet Juicy Heat

This smokin' little number with no added sugars and corn free ingredients is a must for those who like a little heat on their palate! Perfect atop sweet potatoes, stir fry and more!

Our latest curated selection is the star of this recipe:

NEW  Pineapple Aged Balsamic Vinegar & Garlic Infused Olive Oil

You Will Need:

  • 1 cup pineapple, diced
  • 1-2 cayenne chilies fresh or dried
  • 1-2 birds eye chilies, stems removed
  • 4 cloves garlic
  • 3/4 pineapple juice
  • 2 tablespoons Pineapple Aged Balsamic Vinegar 
  • 2 tablespoons Garlic Infused Olive Oil
  • 1 lime, juice and zest
  • 1/2 cup local honey
  • 1/2 tablespoon salt
  • 1 teaspoon Agar Agar Powder (Corn starch can be used)

To Prepare:

  • Sauté garlic cloves and any fresh peppers (seed removed optional) for 3-4 minutes over medium heat or until tender in 2 tablespoons Garlic Infused Olive Oil
  • Puree the pineapple, chilies and garlic along with the pineapple juice in a food processor or blender
  • Bring the pureed mixture, vinegar, lime juice an zest and salt to a boil and reduce the heat to a simmer. 
  • Simmer 8-10 minutes stirring frequently to reduce the liquid 
  • Whisk in honey and stir continuously, reduce heat if necessary to avoid burning
  • In a small bowl, mix the agar agar powder in very small increments (or cornstarch) into 2 tbsp water until dissolved, whisk into the sauce and simmer until the sauce thickens, about a minute.
Alternative: Use whichever chilies/peppers you have available and add enough to get the level of heat to where you want.
OR Instead of using chilies, use your favorite hot sauce, such as sriracha, to add the chili heat.
Let cool, thickens with refrigeration, store in fridge up to 2 weeks
Photos By: Amanda Ashley
Recipe inspiration from:

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