Sweet, tangy & spicy Garlic Pineapple Sauce that's quick and easy to make and perfect for adding lots of flavour to meals like stir fries, rice, noodle or tofu-based dishes.
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"Could not imagine pineapple and garlic together but trusted your recipe and we loved it!" - Uma ⭐️⭐️⭐️⭐️⭐️ More reviews →
I love this Garlic Pineapple Sauce! It might sound like a strange combo at first but the flavours work so well together, in a similar way to tangy sweet and sour sauce.
If you like to keep things interesting and want to change up your sauce game, this one is for you. It's extremely easy to make and so versatile.
I love using it in stir-fries, noodle/rice bowls, as a marinade, or as a dip with things like vegan chick'n tenders or spring rolls. It's also really good spooned over vegan chicken breasts and rice with a side of steamed broccoli for dinner.
Mel x
Recipe
Garlic Pineapple Sauce
Author:Ingredients
- ½ very packed cup (130 grams) chopped pineapple , fresh or canned in natural juice (fresh will give the best flavour)
- 1½ cups (360 mls) pineapple juice , if using canned pineapple you can use the juice from the can
- 2 tablespoons cornstarch or arrowroot powder
- ¼ cup (60 mls) rice vinegar , or apple cider vinegar
- 1 tablespoon soy sauce
- 2 cloves garlic
- 1 small red chili , stem and seeds removed
- 6 tablespoons brown or coconut sugar
- 1 teaspoon sea salt
- 1 teaspoon ground ginger
INSTRUCTIONS
- Add all ingredients to a blender and blend until smooth. (If you are concerned about the heat of your chili just use half of it and taste your sauce as it is cooking. If it isn't spicy enough, chop finely and add a little more).
- Transfer to a pan and heat over a medium heat, stirring constantly until thick. It should take around 10 minutes.
NOTES
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Lorna McLeod says
FABULOUS! The best sweet and sour ever! It's a keeping in my books love Love LOVE!
Mimi says
I'm making this now, but I'm using fresh squeezed oranges (two varieties that I an pick here in Phoenix: navel and bitter oranges). I hope it turns out! Will use it for tofu dipping sauce.
Amanda says
Yep. What Mimi says. I also added fresh basil.
A perfect recipe thanks for sharing!!
Joanna Reis says
I chose to use Stevia in place of the sugar and slow cooked it for 4 hours in the Crock-Pot. looks and smells delicious. taste good off the spoon but still a little hot Right now. Plan to use it on chicken wings.
Angela says
What to dip in this sauce suggestions? I wasn't so fond of the tofu recipe looking to use up the rest of the pineapple sauce.
A Virtual Vegan says
It freezes well so if you don't want to use it immediately you could do that. I use it as a stir fry sauce, drizzle it over rice bowls, have it with noodle dishes, with tofu, vegan chicken type products, vegan meatballs. Hope that helps!
Jennifer says
I made this and have used it in 2 different meals so far. It is great! Thanks for the great recipe!! This will be a regular in my house, for sure.
A Virtual Vegan says
That's awesome. I am so glad you are enjoying it!
Georgina Burniston says
This is amazing! Made it last night and it will now be my 'go to' sauce. So quick and simple to make and easy to adjust to your particular taste. I omitted the sugar and used apple cider vinegar instead of the rice vinegar. Next time I'll probably put more garlic in. I used it for a stir fry but can see it being awesome for dipping too (I'm a sauce fiend). Absolutely bursting with flavour. I never thought I would use pineapple in cooking but just love, love this! The tanginess with the sweetness, just divine. Thank you :D
A Virtual Vegan says
Thanks you so much Georgina! I am thrilled that you like it so much. You are right, it is awesome for dipping. We had it cold with summer rolls a few days ago and it was lovely. It's so versatile. You should try the sauce from my Sticky Chili Ginger Tofu recipe as well. It's just as tasty and also really easy to make.
Thank you for stopping by to leave feedback. I really appreciate it!
Manju says
So good! love spicy-sweet combos!
Uma says
Could not imagine pineapple and garlic together bu trusted your recipe and we loved it!