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 pineapple sweet chilli sauce is an exquisite alternative to traditional sweet chilli sauce. It has a fruity flavour with notes of lime, perfectly combining sweetness and spiciness. It's like a party in your mouth! I love the tangy, hot, spicy taste. This pineapple sweet chilli sauce is ideal for dipping Asian foods, as it has an amazing flavour profile. I often make this sauce and gift it to friends in decorative jars, and it is always well received.
Notes on ingredients for pineapple sweet chilli sauce
ACV
Be sure that when you buy apple cider vinegar for this pineapple sweet chilli sauce recipe it has the mother in it. The mother is a cloudy substance floating in some vinegar bottles. It is believed to be rich in health-boosting natural protein, healthy bacteria, and acetic acid.
It forms naturally as raw organic vinegar ferments, producing murky, brownish vinegar. If vinegar looks crystal clear, it’s been filtered and pasteurised to remove the mother and most of its nutrients.
Take a look at the health benefits of ACV here. There’s no point in adding ingredients if you're not getting the maximum nutrition. So, I encourage you to buy some apple cider vinegar (ACV). It’s excellent in salad dressings because it adds a fruity flavour.
Pineapple
For this pineapple sweet chilli sauce recipe, ensure that your pineapple is really ripe, as it will give you the sweetest and most profound depth of flavour.
Linseeds
I used linseeds, also known as flaxseeds, to thicken this pineapple sweet chilli sauce. Linseeds thicken in liquids, creating a gel-like texture. They are often used in vegan baking to make “flax eggs” and serve as an effective egg substitute. However, feel free to use a couple of teaspoons of cornflour if you already have that in the kitchen.
Sweetener
I have used raw honey as the sweetener for this pineapple sweet chilli sauce I love the flavour, but if you are vegan, use agave instead.
Ingredients
Faq’s
Are there any allergens in pineapple sweet chilli sauce?
This pineapple sweet chilli sauce is top 14, free of the most common allergens.
What’s the difference between pineapple sweet chilli sauce and regular sweet chilli sauce?
Pineapple sweet chilli sauce has a fruitier flavour due to the pineapple, while regular sweet chilli sauce tends to focus on sugar and chilli as its base.
How should I store this pineapple sweet chilli sauce once its made?
Once made, cool it down, keep it in the fridge, and use it within 2 weeks.
Is this pineapple sweet chilli sauce spicy or sweet?
It’s a balance of both. The heat comes from the chillies, while the pineapple and sugar give it sweetness. The spice level can vary depending on the chillies you use.
What can I eat pineapple sweet chilli sauce with?
It pairs well with chicken, seafood, spring rolls, and grilled vegetables; You can also use it as a glaze for meats or in stir-fry dishes. I would recommend using this pineapple sweet chilli sauce in the same way as you would use sweet chilli sauce as a dipping sauce.
Is this pineapple sweet chilli sauce vegan-friendly?
Yes, it is if you swap the honey for agave instead.
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
50 g peeled fresh ginger
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
Start by peeling the pineapple and removing the core, the woody part in the centre. Then, blend it with the remaining ingredients, excluding the linseeds and cornflour.
Pour the mixture into a saucepan and simmer for 35 minutes on low heat. At this stage, add chunks of pineapple 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.
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