I love how this glaze brings together sweet pineapple juice, creamy coconut milk, and a gentle spicy kick in one glossy sauce. I usually make it when I want something fast but bold, and I find it works beautifully on chicken, shrimp, tofu, or even grilled vegetables.
Why You’ll Love This Recipe
I like this recipe because it comes together in minutes and uses simple pantry ingredients. I enjoy the balance of sweet, creamy, tangy, and spicy flavors, and I appreciate how versatile it is. I also rely on this glaze when I want to elevate a basic meal without much effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup pineapple juice (fresh or canned)
1/2 cup coconut milk (full-fat for best flavor)
3 tablespoons honey or brown sugar
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
1 teaspoon garlic, minced
1/2 teaspoon chili flakes or chili paste (adjust to taste)
1 teaspoon cornstarch mixed with 1 tablespoon water
1 tablespoon lime juice
Directions
I start by adding the pineapple juice, coconut milk, honey or brown sugar, soy sauce, ginger, garlic, and chili flakes to a small saucepan. I place it over medium heat and stir until everything is well combined.
I let the mixture simmer gently for about 8 to 10 minutes, stirring occasionally, until the flavors meld together. Once it is hot and slightly reduced, I stir in the cornstarch slurry and keep cooking for another 1 to 2 minutes until the glaze thickens.
I remove the pan from the heat and stir in the lime juice. I let the glaze cool slightly before brushing it over grilled or roasted foods, or I drizzle it on just before serving.
Servings And Timing
I usually get about 1½ cups of glaze from this recipe, which is enough for around 4 servings depending on how generously I use it.
Prep time is about 5 minutes, cook time is around 10 minutes, and the total time comes to roughly 15 minutes.
Variations
I sometimes add extra heat by increasing the chili flakes or using a spoonful of sriracha. When I want a deeper flavor, I swap honey for brown sugar. I also like adding a splash of orange juice or a bit of pineapple pulp for more fruitiness.
Storage/Reheating
I store leftover glaze in an airtight container in the refrigerator for up to 5 days. When I want to use it again, I gently reheat it on the stovetop or in the microwave, stirring well to bring back its smooth texture.
FAQs
Can I make this glaze ahead of time?
I often make it a day or two in advance and keep it chilled until I need it.
Is this glaze very spicy?
I find it mildly spicy, but I can easily adjust the heat by adding more or less chili.
Can I use light coconut milk?
I can use it, but I prefer full-fat coconut milk because it gives a richer and creamier glaze.
What dishes does this glaze work best with?
I like it on grilled chicken, shrimp, salmon, roasted vegetables, and even rice bowls.
Can I freeze this glaze?
I usually don’t freeze it because the coconut milk can change texture, but it keeps well in the fridge.
Conclusion
I enjoy keeping this spicy coconut pineapple glaze on hand because it instantly adds a tropical twist to everyday meals. With minimal effort and big flavor, it has become one of my favorite go-to sauces for both weeknights and special occasions.
This spicy coconut pineapple glaze blends tropical sweetness with a subtle kick of heat. Made with pineapple juice, coconut milk, and warming spices, it’s a versatile, quick sauce perfect for meats, seafood, tofu, or roasted vegetables.
Ingredients
1 cup pineapple juice (fresh or canned)
1/2 cup full-fat coconut milk
3 tablespoons honey or brown sugar
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
1 teaspoon garlic, minced
1/2 teaspoon chili flakes or chili paste (adjust to taste)
1 teaspoon cornstarch mixed with 1 tablespoon water
1 tablespoon lime juice
Instructions
In a small saucepan, combine pineapple juice, coconut milk, honey or brown sugar, soy sauce, ginger, garlic, and chili flakes.
Place over medium heat and stir to combine. Simmer for 8–10 minutes, stirring occasionally, until slightly reduced.
Stir in the cornstarch slurry and cook for 1–2 more minutes until the glaze thickens.
Remove from heat and stir in lime juice. Let cool slightly before using.
Brush over grilled or roasted foods or drizzle on before serving.
Notes
Adjust spice level with more or less chili flakes or paste.
Use brown sugar for a deeper, caramel-like sweetness.
Add orange juice or pineapple pulp for extra fruitiness.
Store in the fridge for up to 5 days in an airtight container.
Reheat gently before reuse to restore smooth texture.
