Ingredients
- 1 ½ cups pineapple chunks (fresh or canned)
- ½ cup water
- ¼ cup rice vinegar
- ¼ cup honey (or maple syrup)
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 1 tablespoon chili flakes (adjust for spice level)
- 1 clove garlic, minced
- ½ teaspoon ginger, grated
- Pinch of salt
Instructions
1. Blend the Pineapple Base:
- In a blender, puree pineapple chunks, water, rice vinegar, and honey until smooth.
2. Cook the Sauce:
- Pour the blended mixture into a saucepan over medium heat.
- Add soy sauce, chili flakes, garlic, ginger, and salt.
- Stir well and bring to a gentle simmer.
3. Thicken the Sauce:
- Mix cornstarch with water and slowly stir it into the saucepan.
- Stir continuously until the sauce thickens to your desired consistency.
4. Cool & Store:
- Remove from heat and let cool before transferring to a jar.
- Store in the refrigerator for up to 1 week.
5. Serve & Enjoy!
- Use as a dipping sauce, glaze, or marinade for chicken, shrimp, tofu, or roasted veggies!
Notes
- Milder Sauce: Reduce chili flakes for less heat.
- Extra Spicy: Add fresh chopped chili or hot sauce.
- Citrus Twist: Squeeze in lime juice for extra tanginess.
- Thicker Consistency: Simmer longer after adding cornstarch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces & Dips
- Method: Blending, Simmering
- Cuisine: Asian-Inspired, Tropical
- Diet: Gluten Free
