Homemade Pineapple Chili Sauce (Print Version)

# Ingredients:

→ Main Sauce Base

01 - 1¼ cups fresh pineapple juice
02 - 1½ cups granulated sugar
03 - ½ cup apple cider vinegar (or rice vinegar works too)
04 - 1 teaspoon soy sauce

→ Flavor & Spice

05 - 5 fresh bird's eye chilies, finely chopped (or substitute 2 tablespoons red chili flakes)
06 - 2 tablespoons freshly minced garlic
07 - 1 teaspoon fine sea salt

→ Thickening Agent

08 - 2 tablespoons cornstarch
09 - 4 tablespoons cold water

# Instructions:

01 - Grab a deep saucepan and toss in the sugar, pineapple juice, vinegar, minced garlic, chopped chilies, and salt. Crank up the heat until everything starts bubbling nicely, then dial it back to a gentle simmer. Let it bubble away for about 5 minutes to meld all those flavors together.
02 - While that's simmering, whisk together your cornstarch and cold water in a small bowl until completely smooth—no lumps! Lower the heat under your pan, then slowly pour in the cornstarch mixture while stirring constantly. Keep cooking and stirring for another 5 minutes until the sauce transforms into that perfect glossy, thick consistency you want for dipping.
03 - Take the pan off the heat and let your sauce cool down to room temperature. Once it's completely cooled, transfer it into clean, airtight glass jars or bottles. Pop them in the fridge and you're all set!

# Notes:

01 - This sauce keeps beautifully in the refrigerator for up to 7 days when stored properly in an airtight container.
02 - Want to stock up? Freeze it for up to 3 months! If it gets thick or gel-like after freezing, just microwave for 30 seconds or gently reheat on the stove while stirring—it'll come right back to life.
03 - For a gorgeous reddish hue, stir in a teaspoon of sambal oelek or use natural coloring from beet juice or paprika.
04 - Love texture? Add half a cup of pineapple chunks while the sauce is simmering for a chunky, fruit-forward version.
05 - A teaspoon of tomato paste or ketchup adds extra tanginess and depth if you're into that!
06 - Need it gluten-free? Simply swap the regular soy sauce for tamari and you're good to go.
07 - Too sweet for your taste? Cut the sugar down by another half cup—you can totally customize the sweetness level.

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