Name: Sweet Chili Pineapple Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 1 cup crushed pineapple with juice (canned or fresh); 1/3 cup rice vinegar or white vinegar; 1/3 cup sugar (white or brown); 1/3 cup water; 2 cloves garlic, minced; 1/2 to 1 tsp red chili flakes (adjust to taste); 1 tsp soy sauce (optional); 1 tbsp cornstarch; 2 tbsp water (for slurry); Salt, to taste

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Sweet Chili Pineapple Sauce is one of my favorite condiments to make when I want something that’s sweet, spicy, and tangy all at once. This sauce brings tropical flair with a kick and goes perfectly with everything from grilled chicken and shrimp to egg rolls, rice bowls, or even as a dipping sauce. It’s vibrant, bold, and incredibly easy to make at home.

Why You’ll Love This Recipe

I love this sauce because it’s the perfect balance of flavors—sweet from the pineapple, spicy from the chili flakes, and just the right amount of tang. It’s quick to make and stores well, so I can always have some on hand. Whether I’m glazing meat, drizzling it over stir fry, or using it as a dipping sauce, it adds instant excitement to any dish. Plus, it tastes way better than store-bought versions. Sweet Chili Pineapple Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crushed pineapple (canned or fresh, with juice)
Rice vinegar (or white vinegar)
Sugar (white or brown)
Water
Garlic (minced)
Red chili flakes (adjust to taste)
Soy sauce (optional, for depth)
Cornstarch
Water (for slurry)
Salt (to taste)

Directions

In a saucepan, I combine crushed pineapple (with juice), vinegar, sugar, water, garlic, chili flakes, and soy sauce (if using).
I bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar.
In a small bowl, I whisk together cornstarch and water to make a slurry.
I reduce the heat to low and stir in the cornstarch slurry. I let it simmer for 2–4 minutes until the sauce thickens and becomes glossy.
I taste and adjust the seasoning—adding more sugar for sweetness, vinegar for tang, or chili flakes for heat.
Once thickened, I remove it from the heat and let it cool. The sauce will continue to thicken slightly as it cools.

Servings and timing

This recipe makes about 1½ to 2 cups of sauce.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Sometimes I blend the sauce for a smoother texture, especially if I want to use it as a glaze. I also add fresh chopped chili or a dash of sriracha for extra heat. If I want a smoky note, I stir in a little smoked paprika. For a citrusy twist, I’ve added a splash of lime juice or orange zest.

Storage/reheating

I store the cooled sauce in a glass jar or airtight container in the fridge for up to 2 weeks. It thickens slightly when chilled, so I stir or reheat it gently if needed. To reheat, I warm it in a saucepan over low heat or microwave it in short bursts, stirring in between. Sweet Chili Pineapple Sauce

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve made it with fresh pineapple and it’s delicious. I blend it slightly for a smoother texture and add a splash of water if it’s too thick.

How spicy is this sauce?

It’s mildly spicy with a warm heat. I adjust the chili flakes to my taste—more for extra heat, or less if I want it more sweet and mild.

What can I use this sauce with?

I love it with grilled meats, shrimp, spring rolls, egg rolls, rice bowls, or even as a glaze for baked chicken wings or salmon.

Can I freeze this sauce?

Yes, I freeze it in small portions using an ice cube tray or freezer-safe container. I thaw it in the fridge or reheat gently when needed.

Is it gluten-free?

If I skip the soy sauce or use a gluten-free alternative like tamari, the sauce is naturally gluten-free.

Conclusion

Sweet Chili Pineapple Sauce is a bold, versatile condiment that brings tropical sweetness and a gentle kick of spice to any dish. It’s easy to make, full of flavor, and perfect for dipping, drizzling, or glazing. Once I made it from scratch, I never went back to the store-bought kind—it’s that good.