I love making this in batches and using it all year long!

Instructions

1. Prepare the Ingredients: Ensure all your ingredients are measured and ready. It is important to drain the crushed pineapple well to avoid a watery sauce.

2. Combine in Saucepan: In a medium saucepan, combine the drained crushed pineapple, sweet chili sauce, soy sauce, rice vinegar, brown sugar, minced ginger, and minced garlic. Stir until well mixed.

3. Simmer: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally.

4. Thicken the Sauce: Once simmering, reduce the heat to low. Allow the sauce to cook for 10-15 minutes, stirring occasionally, until it has reduced and thickened to a syrupy consistency that coats the back of a spoon.

5. Adjust Spice (Optional): For a spicier kick, stir in the red pepper flakes during the simmering process.

6. Cool and Serve: Remove the sauce from the heat. Let it cool for at least 10 minutes before serving, as it will continue to thicken as it cools.

Chef’s Notes

• Storage: Store any leftover sauce in an airtight container in the refrigerator for up to two weeks.

• Uses: This sauce is fantastic as a dip for spring rolls or chicken wings, a glaze for grilled shrimp or salmon, or a marinade for pork chops or chicken.