Garlic Pineapple Sauce
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!
Ingredients:
½ packed cup of chopped pineapple volume
1½ cups pineapple juice
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)
Recipe Notes:
Can be served immediately or made in advance and warmed through again just before serving.
You may use fresh or canned pineapple in this recipe but be aware that the best flavour will come from using fresh pineapple and fresh juice. If you do use canned pineapple make sure that it is in natural juice and not syrup.
The sauce keeps well in the fridge for a few days and can also be frozen.
