I fell in love with this sweet and spicy pineapple chili sauce the moment it first touched my taste buds during a family vacation in Hawaii. The tropical sweetness combined with that perfect kick of heat creates an unforgettable flavor explosion that elevates even the simplest dishes.

Growing up in a family that valued homemade condiments, I’ve always believed that the right sauce can transform an ordinary meal into something extraordinary. This pineapple chili sauce recipe is my pride and joy—a perfect balance of sweet, tangy, and spicy flavors that I’ve perfected over years of experimenting in my kitchen. The first time I served it at a family barbecue, my uncle (who rarely compliments anything) asked for the recipe and now makes it regularly for his weekend grilling sessions!

What I love most about this sauce is its versatility. It pairs beautifully with grilled meats, adds zing to tacos, and even works as a dipping sauce for vegetables like our Garlic Roasted Sweet Potatoes. The combination of fresh pineapple and red chilies creates a vibrant flavor profile that’s both refreshing and exciting. I promise once you try it, you’ll find yourself making it again and again. Ready to bring some tropical heat to your kitchen?

Why You’ll Love This Sweet & Spicy Pineapple Sauce

In my twenty years of creating homemade sauces, this pineapple chili sauce has consistently been requested by friends and family for gatherings. It originated during my experimentation with tropical flavors after being inspired by a street food vendor in Thailand who combined fruit with spice.

Perfect balance of flavors: The natural sweetness from fresh pineapple perfectly counterbalances the heat from the chilies, creating a harmonious taste experience.
Quick and simple preparation: With just 10 minutes of prep time and minimal ingredients, you can have this delicious sauce ready to elevate any meal.
Incredibly versatile: I use this sauce on everything from grilled chicken to fish tacos, and even as a glaze for roasted vegetables.
No artificial additives: Unlike store-bought versions, this homemade pineapple chili sauce contains no preservatives or artificial ingredients.
Easily customizable: Adjust the heat level by adding more or less chili to suit your personal preference.

“This pineapple chili sauce isn’t just a condiment—it’s my secret weapon for turning ordinary meals into memorable dining experiences.”

Ingredient Note List

Fresh Pineapple: I always use fresh pineapple for this sauce because it provides a naturally sweet and juicy base that canned versions simply can’t match.

Red Chilies: These fiery little gems add the perfect kick of heat that balances the sweetness of the pineapple in this homemade chili sauce.

Apple Cider Vinegar: This tangy ingredient adds brightness and helps preserve the pineapple chili sauce while enhancing its complex flavor profile.

Honey or Maple Syrup: I prefer using raw honey in my kitchen as it adds depth and complexity to the pineapple sauce while complementing the natural sweetness.

Fresh Ginger: Fresh ginger adds a warm, spicy note that elevates the entire pineapple chili sauce and adds digestive benefits.

Soy Sauce: This umami-rich ingredient brings a savory depth that rounds out the sweet and spicy elements of the sauce beautifully.

Salt: Just a pinch enhances all the flavors in the pineapple chili sauce and helps bring everything into perfect harmony.

How to Cook Pineapple Chili Sauce?

Step 1. I always start by thoroughly washing my hands after handling the chilies to avoid any accidental eye irritation later on.

Step 2. My grandmother taught me to core the pineapple properly by cutting off both ends, standing it upright, and slicing downward to remove the tough outer skin before cutting into chunks.

Step 3. I’ve found that removing the seeds from the chilies makes the sauce more enjoyable for everyone, giving heat without the intense spice that can overwhelm the delicate pineapple flavor.

Step 4. In my experience, using a high-powered blender yields the smoothest pineapple chili sauce, but I’ve successfully made it with a food processor in a pinch.

Step 5. I usually pulse the blender a few times before running it continuously to ensure all the pineapple chunks are broken down evenly.

Step 6. My husband prefers when I add the honey gradually, tasting along the way to achieve the perfect balance of sweet and spicy in our homemade sauce.

Step 7. I’ve learned that letting the flavors meld in the refrigerator for at least 15 minutes is crucial—though whenever possible, I make this pineapple sauce a day ahead for even better flavor development.

How to Store & Reheat

I usually store this pineapple chili sauce in an airtight glass container in the refrigerator, where it stays fresh and flavorful for up to 2 weeks. The vinegar and honey in the recipe act as natural preservatives, but I always make sure to use a clean spoon when serving to prevent contamination.

For longer storage, I’ve found that freezing this sauce works surprisingly well. I portion it into ice cube trays, freeze until solid, then transfer the cubes to a freezer bag where they’ll keep for up to 3 months. This method is perfect for adding quick bursts of flavor to stir-fries or marinades.

In my experience, this pineapple chili sauce doesn’t typically require reheating as it’s delicious straight from the refrigerator. However, if you prefer it warm for certain dishes, I gently heat only the portion you need in a small saucepan over low heat until just warmed through—high heat can diminish the fresh flavor and bright color of the sauce.

What to Serve with Pineapple Chili Sauce

Grilled Chicken Skewers: The sweet and spicy notes of the pineapple sauce create magic when brushed onto chicken during the last few minutes of grilling, then served as a dipping sauce alongside. You could also try it with our Grilled Shrimp Skewers for a seafood twist.

Fish Tacos: I often serve this vibrant sauce as a topping for fish tacos—the tropical flavor perfectly complements the delicate fish while adding a zesty kick that elevates the entire dish.

Coconut Rice: The cooling creaminess of Coconut Rice provides the perfect backdrop for this bold sauce, creating a satisfying side dish that pairs wonderfully with Asian-inspired meals.

Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes echoes the pineapple while creating a delicious contrast to the spicy elements in the sauce.

Grilled Shrimp: My family loves when I brush this sauce on shrimp just before they come off the grill—the combination of seafood and tropical fruit is absolutely divine.

FAQs

Can I use canned pineapple instead of fresh?

Yes, but I recommend using pineapple canned in juice rather than syrup for a more authentic flavor in your homemade pineapple sauce.

How long does homemade pineapple chili sauce last?

In my experience, this sauce stays fresh for up to two weeks when stored in an airtight container in the refrigerator.

Can I make this pineapple sauce less spicy?

Absolutely! I often make a milder version by removing all the seeds from the chilies or reducing the amount by half.

Is this sauce gluten-free?

It can be if you use tamari instead of regular soy sauce—I make this substitution frequently when cooking for friends with gluten sensitivities.

Can I process this in canning jars for longer shelf life?

I don’t recommend traditional canning for this particular pineapple chili sauce recipe as it hasn’t been tested for safe preservation.