Ingredients
- 1 cup pineapple, diced
- 2 to 3 bird’s eye chilies, chopped
- 4 to 5 garlic cloves
- 2 Tbsp rice wine vinegar
- 1/4 cup pineapple juice
- 2 Tbsp lemon juice
- 1/2 cup brown sugar
- 1/2 Tbsp salt
- 1 Tbsp cornstarch
- 2 Tbsp water
Pineapple Chili Sauce
Sweet-spicy pineapple sauce for dipping, glazing, or dressing.
Yield: sauce batch
Style: sweet-heat condiment
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready
Prep / Cook Method
- Blend pineapple, chilies, garlic, vinegar, pineapple juice, lemon juice, brown sugar, and salt until smooth.
- Pour into a sauté pan and simmer on low heat for 2 to 3 minutes.
- Mix cornstarch with water to make a slurry.
- Whisk slurry into the sauce until smooth and lightly thickened.
Finish + Service
- Use as a dip, glaze, or dressing.
- Good with fish, chicken, vegetables, dumplings, and spring rolls.
- Refrigerate in a jar up to 2 to 3 months.
Holding / Reheat / Catering Notes
- Keep cold under proper refrigeration until service.
- Dress or garnish as close to service as practical.
- Label allergens and acidic/spicy components clearly.
- For off-site catering, pack garnish/sauce components separately when quality improves service.
Scaling Notes
- Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
- For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
- Record final batch yield after production so the recipe can be tightened on the next cleanup pass.