This Chili Pineapple Sauce is a bright, bold, and irresistibly tangy condiment that brings the perfect balance of sweet tropical fruit and fiery heat. Pineapple juice is slowly cooked down to concentrate its natural sweetness, then simmered with vinegar, garlic, and red chili flakes into a glossy, thick sauce with a serious kick. Quick to make, endlessly versatile, and completely addictive — use it as a dipping sauce, a glaze for grilled meats, a drizzle over tacos, or a spicy-sweet finishing sauce for anything that needs a little extra life.

Ingredients

For the Sauce

• 2 cups pineapple juice (to be cooked down by half)
• ½ cup rice vinegar or apple cider vinegar
• 1 tablespoon minced garlic
• 1–2 tablespoons red chili flakes, adjusted to taste (or 2 small dried bird's eye chilies)
• 1 teaspoon salt, adjusted to taste
• 2 tablespoons cornflour (cornstarch)
• 4 tablespoons cold water
• Honey, to taste
• 1 habanero pepper, finely chopped (optional, for extra heat)

Instructions

• Reduce the pineapple juice: Pour the 2 cups of pineapple juice into a saucepan over medium heat. Simmer uncovered, stirring occasionally, until the juice has reduced by half to about 1 cup. This concentrates the natural sweetness and gives the sauce its rich tropical base. Set aside.
• Build the sauce base: In a large heavy-bottomed pan, combine the reduced pineapple juice, vinegar, and salt. Stir to mix and bring the mixture to a boil over medium-high heat.
• Add the aromatics and heat: Once boiling, add the red chili flakes (or dried bird's eye chilies) and minced garlic. If using habanero, add it now. Continue to boil over medium heat for 5 minutes, stirring occasionally, until the garlic is fragrant and the flavors have melded together.
• Make the cornflour slurry: In a small bowl, combine the cornflour and cold water. Mix thoroughly with a fork or small whisk until completely smooth with no lumps remaining. This slurry is what will thicken the sauce to a glossy, pourable consistency.
• Thicken the sauce: Reduce the heat to low. Slowly pour the cornflour slurry into the pan in a thin stream, stirring continuously as you add it to prevent any lumps from forming. Keep stirring until the mixture is fully incorporated and smooth.
• Cook to desired consistency: Continue cooking on low heat, stirring frequently, until the sauce thickens to your preferred consistency. Keep in mind the sauce will thicken further as it cools, so pull it off the heat slightly before it reaches your ideal thickness. If the sauce becomes too thick, simply stir in a little water to loosen it.
• Sweeten and taste: Remove from heat and stir in honey to taste, starting with a small drizzle and adding more as desired. Taste the sauce and adjust salt, chili heat, or honey balance to your preference.
• Bottle and store: Allow the sauce to cool completely at room temperature. Transfer into a sterilized glass bottle or jar, seal, and refrigerate. Use as needed to add a sweet and spicy kick to grilled meats, seafood, dumplings, sandwiches, tacos, or any dish that needs a tropical heat boost. The sauce keeps refrigerated for up to 2–3 weeks.

Recipe adapted from chef_zouheir