Sweet Chili Pineapple Sauce (Sweet, Tangy, and Just the Right Heat)

Combine: In a small saucepan over medium heat, whisk together pineapple juice, sweet chili sauce,
soy sauce, rice vinegar, brown sugar (if using), garlic, and ginger.
Simmer: Bring to a gentle simmer and cook for 3–4 minutes to meld flavors.
If using crushed pineapple, stir it in now.
Thicken: Stir cornstarch with cold water to make a slurry. While whisking the sauce, slowly pour
in the slurry. Cook 1–2 minutes until glossy and thick enough to coat a spoon.
Finish: Remove from heat and stir in lime juice (and sesame oil if using).
Taste and adjust: more lime for brightness, more chili sauce for heat, more sugar for sweetness.
Cool slightly: Sauce thickens as it cools. Serve warm or room temperature.

How to Use It (Dip, Glaze, Sauce)

Dip: egg rolls, spring rolls, coconut shrimp, chicken tenders, fries
Glaze: grilled chicken, salmon, pork chops, ham, meatballs
Stir-fry sauce: toss with shrimp and veggies at the end of cooking
Tacos & bowls: drizzle over rice bowls, tacos, or lettuce wraps
Marinade shortcut: mix 1/2 cup sauce + 1 tbsp oil and marinate 20–30 minutes

Warm gently in a saucepan or microwave in short bursts. Add a splash of pineapple juice/water if too thick.

Add lime at the end: Heat dulls citrus brightness, so finish off-heat.
Control thickness: For a thinner drizzle, use 2 tsp cornstarch instead of 1 tbsp.
Balance matters: Too sweet? Add vinegar or lime. Too tangy? Add a touch more sugar.
Don’t boil hard: A gentle simmer keeps flavor clean and prevents over-reducing.
Glossy finish: A tiny drizzle of sesame oil adds restaurant-style aroma.

Spicy Pineapple: Add sriracha or 1–2 minced Thai chiles.
Honey Pineapple: Replace brown sugar with 2 tbsp honey.
Orange-Pineapple: Swap half the pineapple juice for orange juice and add orange zest.
Garlic-Heavy: Double the garlic for a bolder savory bite.
No Cornstarch: Simmer longer to reduce, or use 1 tsp arrowroot powder instead.

It’s usually mild-to-medium, more sweet than hot. If you want more heat, add red pepper flakes, sriracha, or fresh chiles.

Yes—use tamari (gluten-free) or coconut aminos. You can also use a pinch of salt plus a little extra vinegar for balance.

Cornstarch needs to be mixed with cold water first, and poured in while whisking. If it lumps, whisk vigorously or strain.

Brush it on during the last few minutes of grilling or baking. Because it contains sugar, it can burn if applied too early.

Yes—use crushed pineapple for smoother texture or finely chopped pineapple chunks for a chunkier sauce.