Description
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of recipe (about 6 tablespoons)
- Calories: 120
- Sugar: 12g
- Sodium: 260mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
