Sweet pineapple chili sauce is a versatile glaze, marinade, or dipping sauce for pork, chicken, and seafood. Bright pineapple, tangy vinegar, and a touch of chili create a sweet-and-sour flavor with a gentle heat that evokes tropical flavors in every bite.
This simple recipe is easy to make on the stovetop and includes steps for water-bath preserving so you can enjoy the sauce year-round or package it as a thoughtful homemade gift. A jar of this sauce will elevate weeknight dinners and become a pantry staple.
This post is sponsored by the makers of Ball® home canning products.*
Sweet and Sour Sauce with Pineapple
Beyond tasting delicious, this sauce fills the kitchen with a wonderful aroma as pineapple, chilis, garlic, and vinegar simmer together. It’s an excellent glaze for ham, a bright finishing sauce for grilled seafood, or a flavorful marinade for chicken. The recipe is forgiving and adaptable — use it to complement a wide variety of cuisines from Asian to Latin-inspired dishes.
Preparation is straightforward: combine the ingredients, bring to a boil, then simmer until the sauce thickens. The result is a glossy, balanced sauce that pairs beautifully with savory proteins and appetizers.
Preserving batches of this sauce saves time and money and gives you control over ingredients. Batch cooking and home canning let you prepare ahead for busy weeks, and jars of homemade sauce make attractive, budget-friendly gifts.
Table of contents
- Sweet and Sour Sauce with Pineapple
- Ingredients Needed
- How to Make Pineapple Sauce
- How to Preserve the Sauce
Ingredients Needed
- Fresh pineapple, finely diced
- Pineapple juice
- Bird’s eye or other red chilis, stemmed and minced
- Garlic, minced
- Vinegar (use a neutral or apple cider vinegar)
- Lime (zested and juiced)
- Sugar
- Salt
- Red chili flakes (optional)
How to Make Pineapple Sauce
Scroll to the recipe card below for the printable recipe and exact measurements.
Begin by preparing a boiling water canner if you plan to preserve the sauce; heat jars in simmering water until ready to use and wash lids in warm, soapy water.
Combine diced pineapple, pineapple juice, minced chilis, garlic, vinegar, lime zest and juice, sugar, salt, and optional chili flakes in a saucepan. Bring the mixture to a boil over medium heat, stirring frequently. Reduce the heat and simmer until the sauce thickens and becomes glossy, about 10 minutes, stirring to prevent sticking.
For immediate use, cool slightly and transfer to a serving container. For preserving, ladle the hot sauce into hot half-pint (8 oz.) jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims clean, center lids, and secure bands to fingertip tight. Place jars in the boiling water canner.
Process jars according to the recipe instructions (15 minutes processing time, adjust for altitude). After processing, turn off the heat, remove the canner lid, and let jars sit in the water for 5 minutes. Remove jars and cool on a rack undisturbed for 12–24 hours. Confirm seals by pressing the center of each lid — sealed lids should not flex.
What To Eat Pineapple Sauce With?
Ham
Ham and pineapple are a classic pairing. Glaze baked ham with this sauce or serve it on the side for a tangy, sweet finish that complements pork beautifully.
Chicken Fajita Marinade
Use the sauce as a quick chicken fajita marinade: cube your protein, toss with the sauce, and marinate from 15 minutes up to 24 hours. It also makes a tasty taco topping.
Dipping Sauce
Serve as a shrimp dipping sauce for popcorn shrimp or grilled shrimp. It also works well as a sweet-and-spicy dip for wings, spring rolls, or as an alternative to traditional BBQ or cocktail sauces.
Cheese & Crackers Appetizer
Spread cream cheese and top with a spoonful of this sauce for an easy appetizer. Pair with crusty bread or crackers for a quick, crowd-pleasing snack. A jar of the sauce with artisan crackers makes a lovely hostess gift.
Seafood Sauce
Drizzle over tender white fish, use as a glaze for grilled seafood, or mix into cold seafood salads. The sauce’s sweetness caramelizes when heated, adding depth and color.
Chicken Marinade and Sauce
Use it as a marinade for chicken or as a finishing sauce for grilled or roasted poultry to introduce bright, tropical notes.
How to Preserve the Sauce
This recipe is ideal for canning so you can make a batch and enjoy it for months. Preserving reduces waste, saves money, and lets you control the ingredients.
To preserve, you’ll need four half-pint (8 oz.) jars and a boiling water canner. Heat jars in simmering water until ready to fill and prepare lids and bands. Follow the canning steps in the recipe card below: fill hot jars with sauce leaving 1/2 inch headspace, remove air bubbles, wipe rims, secure lids, and process in the boiling water canner for the recommended time (15 minutes, adjust for altitude).
Mason jars from reputable canning brands are recommended for reliable results when home canning.
Love home canning? Check out these other recipes!
Fig jam and jalapeño jelly are great sweet-and-savory spreads for cheese plates and proteins. If you enjoy marmalades, try an orange marmalade or a savory tomato chutney. Pickled jalapeños and tomatillo salsa are other excellent preserved condiments to explore.
The Recipe
Sweet Pineapple Chili Sauce | Sweet and Sour Sauce with Pineapple
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Ingredients
- 1 1/2 c Finely Diced Pineapple
- 3/4 c Pineapple Juice
- 4 Bird’s Eye or Other Red Chilis Stemmed and Minced
- 4 Cloves Garlic Minced
- 1/2 c Vinegar
- 1 Lime Zested and Juiced
- 1 1/2 c Sugar
- 1 tsp. Salt
- 1 tsp. Chili Flakes Optional
Instructions
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Prepare boiling water canner while chili sauce is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm, soapy water and set aside with bands.
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Combine all ingredients in a saucepan and bring to a boil over medium heat, stirring frequently. Lower heat and simmer until thickened stirring continuously about 10 minutes.
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Ladle hot chili sauce into a hot jar leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply bend, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
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Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Notes
*This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.