Canning Sweet Chilli Pineapple Sauce

Sweet, tangy, and with just the right touch of heat — this Sweet Chilli Pineapple Sauce is a flavor-packed condiment perfect for dipping, glazing, or adding to stir-fries. Its tropical pineapple base balances the gentle spice of red chilies, creating a versatile sauce that brightens up any meal.

Canning this sauce allows you to store it for months, making it convenient to enjoy anytime. Whether you’re hosting a barbecue, preparing holiday gifts, or stocking your pantry with homemade essentials, this recipe is both practical and delicious.

Best of all, the process is straightforward. With fresh ingredients and a little bit of canning know-how, you can prepare multiple jars of this vibrant sauce to enjoy long after pineapple season ends.

Cooking Time and Serving

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Processing Time (Water Bath Canning): 15 minutes

• Total Time: ~1 hour 5 minutes

• Servings: About 6 half-pint jars (8 servings per jar, 48 servings total)

Ingredients

• 4 cups fresh pineapple chunks (or canned, drained)

• 2 medium red bell peppers, chopped

• 3–4 fresh red chilies (adjust for heat), chopped

• 1 ½ cups apple cider vinegar

• 1 ½ cups granulated sugar

• 1 tbsp fresh grated ginger

• 4 cloves garlic, minced

• 1 tsp salt

• 3 tbsp cornstarch (for thickening)

• 3 tbsp water

How to Make Sweet Chilli Pineapple Sauce

Step 1: Prepare the Base

1. In a blender or food processor, add pineapple chunks, red bell peppers, and chilies. Blend until smooth.

Step 2: Cook the Sauce

2. Pour the blended mixture into a large pot. Add vinegar, sugar, ginger, garlic, and salt.

3. Bring the mixture to a boil over medium-high heat, stirring often to prevent sticking.

4. Reduce the heat and simmer for about 20–25 minutes until slightly thickened and flavors combine.

Step 3: Thicken the Sauce

5. Mix cornstarch and water in a small bowl to form a slurry.

6. Slowly stir the slurry into the simmering sauce, cooking for another 3–5 minutes until it thickens to your desired consistency.

Step 4: Canning Process

7. Ladle the hot sauce into sterilized jars, leaving ½-inch headspace.

8. Wipe rims clean, place lids, and screw bands until fingertip tight.

9. Process jars in a boiling water bath for 15 minutes.

10. Remove jars and let them cool undisturbed for 12–24 hours. Check seals before storing.

Notes

• Adjust chili quantity depending on your spice preference. For mild sauce, remove chili seeds.

• Always use vinegar with at least 5% acidity to ensure safe canning.

• Fresh pineapple gives the best flavor, but canned works well too.

• Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

FAQs

1. Can I use green chilies instead of red?
Yes, but red chilies give a sweeter and more vibrant sauce. Green chilies will alter both color and flavor.

2. Do I have to use cornstarch?
You can skip thickening, but the sauce will be thinner. Alternatives include arrowroot or tapioca starch.

3. How spicy is this sauce?
Medium heat. Reduce chilies for mild, or add extra for fiery hot.

4. Can I freeze the sauce instead of canning?
Yes, allow the sauce to cool, then store in freezer-safe containers for up to 6 months.

5. What can I serve this with?
Great with grilled chicken, shrimp, spring rolls, or as a glaze for ham.

Nutrition Information (per serving, approx. 2 tbsp)

Based on a recipe yielding 48 servings.

Disclaimer

This recipe is for general home cooking and preservation. Always follow safe canning practices. Consume in moderation, as the sauce contains sugar. Individuals with pineapple, chili, or vinegar sensitivities should avoid this recipe.