Get your coconut shell bikini & grass skirt ready because when you try this sweet, tangy & spicy Garlic Pineapple Sauce you will want to dance around your kitchen in true Hawaiian style!
I have returned from my vacation feeling refreshed and full of inspiration and as much as I loved every minute of it, it is nice to get back in the kitchen and back to my blog and you guys. The spare time, beautiful location and amazing local produce left me literally bursting with ideas that I couldn't wait to make a start on as soon as I got home.
HAWAIIAN INSPIRATION
Before I went away I was experimenting with a new tofu recipe. You might have seen the picture I posted of it on my Instagram. I held on to that recipe because I wanted to create a delicious sauce for it, and my trip to Hawaii gave me the inspiration I needed.
Whilst staying on Oahu in Hawaii, we were lucky enough to visit the Dole Pineapple Plantation. Pineapples are one of my favourite fruits and I had never seen them growing before so I was thrilled to see fields and fields of them as far as the eye could see.
DOLE WHIP ♡
I also got to try some Dole Whip which probably isn't the healthiest thing in the world but it is vegan!
I am so used to eating imported pineapples that it was a real treat to be able to eat freshly picked pineapple that hadn't been refrigerated and flown half way around the world first. You could certainly tell the difference in the flavour and it was this wonderful flavour that gave me the idea of using it in a sauce to go with the tofu I had made.
The tofu recipe is still a closely guarded secret (note that it has now been published and you can find it here) but you can see a sneaky glimpse of it in the picture below and when you see the flavours in it you will understand why I chose pineapple to accompany it. Of course I have had to use imported pineapple now that I am at home again but I was pleased to see that the pineapple I bought from my local green grocer was actually from Dole in Oahu!
EASY TO MAKE
This Garlic Pineapple Sauce is incredibly easy to make and so versatile. All you have to do is put all of the ingredients into a blender and blend until smooth. Then transfer to a pan over medium heat, stirring it until you have a thick, rich sauce. This finished sauce is great with tofu, but also works really well in stir-fries, noodle/rice bowls, as a marinade or as a dip.
Hungry for more?
Love this sauce? You might also enjoy my:
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Garlic Pineapple Sauce
Ingredients
- 130 g / ½ very packed cup chopped pineapple , see recipe note
- 1½ cups pineapple juice 375mls
- 2 tablespoons arrowroot powder can be subbed for cornstarch
- ¼ cup rice vinegar you can sub this for apple cider vinegar
- 2 cloves garlic
- 1 red chili pepper use the variety you like best and that is best suited to your heat preferences. I used quite a big serrano chili pepper as I like it hot but a small bird's eye chili pepper would give slightly less heat. Start cautiously with half if you are worried and add more later if you need it. If you don't like spicy food at all you can omit the chili
- 6 tablespoons coconut sugar any other light brown or white sugar will work too
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoon tamari can be subbed for soy sauce or coconut aminos
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 and add a little more chili).
- Transfer to a pan and heat over a medium heat, stirring constantly until thick like gravy (around 10 minutes max)
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy only. The data is a computer generated estimate so should be used as a guide only.
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.
Ronny says
How much pineapple pieces should we put in? You mentioned half a cup, which converts to 125 mL. But you mentioned 250 mL... in the meantime I will use 3/4 of a cup!
A Virtual Vegan says
Sorry it is 1/2 a packed cup. The 250 ml volume bit was an error and I have now removed it. Sorry for the confusion!
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!
Hauke Fox says
Ok, now that sauce really intrigued me, I have to admit! Sounds mega delicious, Melanie! Thanks for the inspiration :D
A Virtual Vegan says
You're welcome. If you try it let me know what you think!
Manju says
So good! love spicy-sweet combos!
A Virtual Vegan says
Thanks Manju, I am glad you like it :O)
Amy Katz from Veggies Save The Day says
I love pineapple! I will definitely be trying this sauce on tofu.
A Virtual Vegan says
Great! The tofu recipe that's coming next week goes perfectly with this sauce. Watch out for it!
The Food Hunter says
what an interesting sauce. I must try it.
A Virtual Vegan says
Thank you. Let me know what you think!
A Virtual Vegan says
Gotta have lots of garlic...I love it! Thanks Rebecca :O)
Uma says
Could not imagine pineapple and garlic together bu trusted your recipe and we loved it!
A Virtual Vegan says
It's great. Pineapple works so well in savoury dishes :O)
Becky Striepe says
Oh my gosh, I need to pour this on all of the food!
A Virtual Vegan says
It goes well with so many things!