Sweet chili sauce is one of my favourite condiments and it’s super easy to make at home! You pretty much just need to puree some chilies and garlic, add a liquid, sugar, vinegar and a thickener and you are have some tasty homemade sweet chili sauce! One of the nice things about the sweet chili sauce recipe is that you can change it up by adding different things and in this case I went with a tropical theme by adding pineapple! In addition to adding the pineapple I switched the sugar for palm sugar to add a depth of flavour. If you love sweet chili sauce then you’ll love this pineapple sweet chili sauce even more, both for the flavour and for the small chunks of pineapple which make this sweet chili sauce amazing!
Pineapple Sweet Chili Sauce
A tropical pineapple sweet chili sauce!
- 1 cup pineapple, diced
- 2 cayenne chilies, stems removed
- 2 birds eye chilies, stems removed
- 4 cloves garlic
- 3/4 cup water or pineapple juice
- 2 tablespoons rice wine vinegar or white vinegar
- 1 lime, juice and zest
- 1/2 cup palm sugar or sugar
- 1/2 tablespoon salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- Puree the pineapple, chilies and garlic along with the water in a food processor.
- Bring the pureed mixture, vinegar, lime juice an zest, sugar and salt to a boil and reduce the heat to a simmer.
- Mix the cornstarch into the water, mix it into the sauce and simmer until the sauce thickens, about a minute.
Option: Instead of using chilies, use your favourite hot sauce, such as sriracha, to add the chili heat.
Oooh, I need to make this — looks absolutely amazing!
That looks so good! I love this kind of things…
Sheri Maloney says
I'm new to the world of chilies – does this recipe have a lot of heat?
Sheri Maloney: You can control the amount of heat by how many chilies you add. If you want it milder then use fewer chilies. Try adding the chilies one at a time until you get to the desired level of heat.
Bethany Hughes says
I love chili, so I'll sure try this recipe. Any ideas what can I eat this sauce with? BBQ may be…
Bethany Hughes: There are a few ideas just below the recipe and I also like to use it in marinades, dressings, as a condiment in sandwiches, chicken wings, BBQ, etc.
Matthew Schultz says
How long does this keep? Do you make it before each meal or can I keep it as a condiment in the fridge?
Matthew Schultz: It will keep in the fridge for about a week.
Meghan Ballard says
Where/when do you add the lime?
Meghan Ballard: In step 2 with the vinegar. I have updated the recipe! Thanks and enjoy!
Love sweet chili sauce and this one sounds amazing. If I hadn't just made another recipe for this sauce I would make this today. I will as soon as the other jar is gone though, that's for sure!
Ngoc Mani says
Thank you so much for sharing this wonderful recipe!
Am I able to can this recipe
Mike Hill says
Because I love hot n spicy I doubled the chilli content. It rocks!
If trying to use sriracha rather than chilis, how much sriracha would you recommend?
I would start with 2-4 tablespoons. Enjoy!
In the picture it looks like there are tomatores in the jar…or is just the colour of the chilies?
All of the red in the jars comes from the chilies! 🙂
Can this recipe be canned? I’d love to to be able to make a big batch and can it in jars for use in the future.
This can be canned with proper canning methods!
Deborah Burdick says
I’m going to make enough so I can give it away as gifts. It looks yummy !
Janet V Ross says
will be doubling and canning (hot water bath 15 minutes) Thanks
Wendy Collins says
Hi Janet, did you have good results when you canned this recipe? I am wanting to try it, but don’t think we will use it quickly. I would also like to give it as gifts. Thank you in advance.
Do you know if this recipe can be “water bath” canned? I like to make it in bulk. Thank you.
I have not tried it but it should work!
Loved this, made it with shrimp and rice. I used one Thai chili instead of the peppers listed. You could use two or more but we have a wide range of space ability in our house. It had a kick to the back of the throat but without the burn that lingers. I also added a splash of fish sauce to compliment the shrimp. Delightful.
Donna Degroat says
can i can this recipe make a big enough batch so that I can hot water bath like 8 to 10 pints or jelly jar size and how long to process the jars for
This recipe easily increases in size! Please lookup proper canning procedure for canning. Enjoy!