With a touch of heat, this sweet chili pineapple sauce is a delicious combination of sour and sweet tastes. It reminds me of all the summertime picnics we used to have on our family farm, sitting around the large wooden table with laughter resonating across the fields as we dressed in gingham. The pineapples complement the warmth of the chili well, adding a hint of exotica to our classic Midwestern meal. This sauce is a great option whether you’re getting ready for a cookout in your backyard or just want to spice up your weekday meals.This sweet chili pineapple sauce complements the smokey aromas of grilled chicken or pork very well and adds a zesty, vibrant contrast. It’s also excellent as a dipping sauce for spring rolls or crispy fried shrimp. Simple enough, it may liven up an ordinary bowl of steamed rice, giving each mouthful the sense of a special occasion.Half a cup of sweet chili sauceTwo tsp soy sauceOne-tspn rice vinegarOne-third cup brown sugarone tsp finely chopped fresh gingerone minced garlic clove1/4 teaspoon of optionally spicy red pepper flakesGuidelines1. Combine the crushed pineapple, soy sauce, brown sugar, rice vinegar, and sweet chili sauce in a medium pot.2. Blend all the ingredients well by stirring in the minced garlic and ginger.3. Set the pot on medium heat and, while stirring from time to time, bring the mixture to a mild boil.4. After the sauce reaches a boiling point, lower the heat to a simmer and let it cook for ten to fifteen minutes, or until the desired thickness is achieved.5. Add red pepper flakes for an additional burst of flavor while cooking.Changes & AdviceYou may add a dab of spicy sauce or additional red pepper flakes if you’re a fan of a little more heat. Consider adding a little amount of sesame oil if you want a richer taste. Try adding some freshly squeezed lime juice for a tangier sauce. Additionally, honey or agave syrup may be used in place of brown sugar if you’re careful how much sugar you consume.
I love to make large quantities of this and use it all summer long.
