Description
This Tropical Sweet & Tangy Sauce combines the vibrant flavors of pineapple, tangy apple cider vinegar, and a hint of spice to create a perfectly balanced condiment. Ideal for enhancing grilled meats, seafood, or even as a dipping sauce, it features a luscious blend of sweetness and subtle heat with easy stovetop preparation.
Ingredients
Scale
Ingredients
- 1 tablespoon olive oil
- 1 cup diced pineapple (fresh or canned)
- ¼ cup lightly packed brown sugar
- 1 (6 oz.) can pineapple juice (about ¾ cup)
- ½ cup ketchup
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon hot Hungarian paprika
- ½ teaspoon black pepper
- ½ teaspoon table salt
Instructions
- Heat olive oil: In a medium saucepan over medium-high heat, warm the olive oil to prepare for cooking the pineapple.
- Cook pineapple: Add the diced pineapple to the pan and cook, stirring occasionally, until the pieces are golden brown and slightly charred, about 4–6 minutes. This step enhances the pineapple’s natural sweetness and adds depth of flavor.
- Add brown sugar: Stir in the brown sugar and cook until the mixture is bubbly and slightly reduced, which will help thicken the sauce and balance the tartness.
- Add remaining ingredients: Pour in the pineapple juice, ketchup, apple cider vinegar, and maple syrup, then sprinkle the garlic powder, hot Hungarian paprika, black pepper, and salt over the mixture. Stir to combine all flavors well.
- Simmer the sauce: Bring the mixture to a boil, then reduce the heat to maintain a low simmer. This slow simmering allows the flavors to meld and the sauce to thicken.
- Reduce and thicken: Continue cooking the sauce for about 15–20 minutes until it is slightly reduced and has a thick, sauce-like consistency.
- Cool before serving: Remove the saucepan from heat and let the sauce cool for at least 10 minutes. Cooling helps the sauce to thicken further and develop its full flavor before serving.
Notes
- For a smoother sauce, you can blend the sauce after cooking to your desired consistency.
- This sauce pairs exceptionally well with grilled chicken, pork, or shrimp.
- If you prefer less heat, reduce or omit the hot Hungarian paprika.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Using fresh pineapple will give a brighter flavor, but canned works well in a pinch.
