Pineapple Sweet Chilli Sauce ( Top 14 Free)
PALEO II DAIRY FREE II GLUTEN FREE II SOY FREE II NUT FREE II VEGAN II SESAME FREE II EGG FREE II TOP 14 FREE II SHELLFISH FREE II FISH FREE
This is such an exquisite alternative to the normal sweet chilli sauce. It’s so fruity has notes of lime and is sweet and spicy. It’s perfect to use as a dipping sauce for Asian foods it really does have an amazing flavour profile and will keep up to a week in the fridge. I often make this and gift it to friends in pretty jars, and it is always well received. I have a few friends who are chefs that are dying for this recipe so Dan this one is for you, your most welcome!
Please buy apple cider vinegar with the mother. What is 'The Mother' in Apple Cider Vinegar? You can see the mother as a cloudy substance floating in some bottles of vinegar. The mother is believed to be rich in health-boosting natural protein, healthy bacteria and acetic acid.
It forms naturally as raw organic vinegar ferments, producing a murky, brownish vinegar. Also, ensure that your pineapple is really ripe as it will give you the sweetest and deepest flavour.
I used linseeds to thicken this sauce however feel free to use a couple of teaspoons of cornflour if you already have that in the kitchen. I have used raw honey as the sweetener I love the flavour, but if you are vegan, use agave instead.
Ingredients
This is a three-step process, prepare the pineapple. Blend the ingredients and then simmer for 45 minutes and then thicken and voila a stunning sauce that adds a great fruity kick to whatever you eat this with. It really will make your tastebuds dance and sing. Linseeds and chia seeds are great to use as an alternative thickener.
Use linseeds in dishes of similar colour and use chia seeds in darker dishes, as I’m not too fond of specs of black in sauces like this one. I also use linseeds to make ‘flax eggs' for baking a brilliant substitute for eggs in vegan baking.
1.5 hours cooking and prep time
Step by step
Recipe
2 cups pineapple ( about 1/2 a pineapple)
2 red birds eye chilli
4 cloves garlic
3/4 pint pineapple juice ( or blend the remaining pineapple and add water to make up the quantity)
zest and juice of 1 lime
1/2 cup of raw honey or agave
1/2 tsp sea salt
2 tsp either ground linseeds or cornflour
Method
Prepare the pineapple and then blend with the rest of the ingredients omitting the linseeds/ cornflour.
Pour the mixture into a saucepan and simmer for 45 minutes, add chunks of pineapple at this stage if you prefer a chunky sauce.
Add the cornflour ( mixed with water to form a paste if using) or add the ground linseeds, you may need to add more if the sauce if it doesn’t thicken enough.
Simmer for a further 15 minutes, cool and pour into jars it will keep for up to a week.
Variations
Try adding some fresh ginger to this recipe, just blend it with the ingredients at the beginning, a thumb-size amount should be sufficient. If you would like to be shown how to make this recipe by myself or would like to learn more about healthy cookery, whilst having loads of fun and tasting lots of amazing food click this link to book.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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