Sweet chili pineapple sauce is a bright, bold condiment that I love for its perfect balance of sweet, spicy, and tangy flavors. It’s made with juicy pineapple, zesty garlic, and chili flakes, all simmered into a glossy, pourable sauce that’s amazing on everything from grilled meats to spring rolls. It’s quick to make and even quicker to disappear once I serve it.

Why You’ll Love This Recipe

I love how this sauce adds instant flavor to just about anything. It’s sweet and fruity from the pineapple, with a gentle heat that builds without overwhelming. I can use it as a dip, glaze, or marinade—and it’s far better than anything I’ve bought in a bottle. It takes just a few ingredients and delivers bold results every time.

Ingredients

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

Crushed pineapple (with juice)
Rice vinegar or white vinegar
Sugar (granulated or brown sugar)
Garlic, minced
Red chili flakes (adjust to taste)
Salt
Cornstarch
Water

Directions

In a saucepan over medium heat, I combine crushed pineapple (with juice), vinegar, sugar, minced garlic, red chili flakes, and a pinch of salt. I stir everything together and bring it to a gentle simmer.
I let the sauce simmer for about 5–7 minutes, stirring occasionally, so the flavors meld and the garlic softens.
In a small bowl, I mix cornstarch and water to form a slurry, then slowly pour it into the simmering sauce while stirring constantly.
I continue to cook for another 1–2 minutes until the sauce thickens to my desired consistency.
I remove it from the heat and let it cool slightly before using. It thickens more as it cools.

Servings and timing

This recipe makes about 1.5 cups of sauce and takes around 15–20 minutes total from start to finish.

Variations

I sometimes add a splash of lime juice for extra brightness or blend the sauce if I want it smooth. For a deeper flavor, I use brown sugar instead of white. If I want more heat, I stir in a spoonful of sriracha or a pinch of cayenne. Fresh chopped chili peppers also work well.

Storage/Reheating

I store the sauce in a jar or airtight container in the fridge for up to 1 week. It can be served cold or gently reheated on the stove or in the microwave. If it thickens too much in the fridge, I just stir in a splash of water when reheating.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used fresh pineapple, finely chopped or blended with its juice. Just adjust the sugar depending on how sweet or tart it is.

How spicy is this sauce?

It’s mild to medium by default, but I adjust the chili flakes to control the heat. I start small and add more if I want it hotter.

Can I freeze this sauce?

Yes, I freeze it in small containers or ice cube trays. I thaw it in the fridge and reheat gently before using.

What can I serve this with?

I love it with grilled chicken, shrimp, pork, egg rolls, fried tofu, or as a dipping sauce for spring rolls and nuggets.

How do I make it thicker or thinner?

To thicken, I add a bit more cornstarch slurry. To thin it out, I stir in a splash of water or pineapple juice.

Conclusion

Sweet chili pineapple sauce is a bold, versatile condiment that adds tropical heat and sweetness to anything I pair it with. It’s quick, easy, and always a hit—whether I’m drizzling it over dinner or using it as a dip at parties. Once I started making it from scratch, I never looked back.