Pineapple Sweet Chilli Sauce | Gluten Free, Low FODMAP

This a great way to use seasonal pineapple, in a sweet but spicy sauce. It is amazing on grilled or BBQ’d meats. This sauce will not thicken and ‘set’ like a usual sticky sweet chilli sauce, but you can use less sugar due to the lovely sweetness of ripe pineapple.

Pineapple Sweet Chilli Sauce

MAKES

About 3 cups, or two small jars

INGREDIENTS

  • 1 small pineapple (750gm whole, about 2 cups once diced or processed)
  • 250gm red or green chillies
  • 2 tsp garlic infused olive oil
  • 3 x 3cm piece of ginger root, peeled (about 2 tbsp once finely grated)
  • 1.5 cups white vinegar
  • 1 cups raw organic sugar

OPTIONAL

  • 5 kefir lime leaves
  • 1 lemongrass stalk (about 1 tbsp once finely grated)

METHOD

  1. Remove stems from chillies. If you prefer it to be less spicy, remove the seed and white pith from the majority of your chillies (leave some seed in, for appearances). Slice open one side of the chillies, then carefully running a small spoon along to dislodge the seed and pith. Wear gloves, wear glasses, do not wipe your eyes, your nose, or go to the toilet without washing your hands first!
  2. Finely dice the chillies (seed in or out), or chop finely in a food processor
  3. Finely grate the ginger and lemongrass (if using), using a 2mm kitchen rasp/ microplane
  4. Cut the ends, skin and core from the pineapple. Dice or chop the flesh in a food processor.
  5. In a large microwave proof glass jug or bowl, or in a large saucepan, combine the chopped chillies, the garlic oil (or crushed garlic), grated ginger and lemongrass, chopped pineapple, vinegar and sugar, along with the whole kefir lime leaves (if using).
  6. Whisk or stir to combine, and make sure the sugar isn’t stuck in a big lump.
  7. For the stovetop version, heat over high heat, stirring every few minutes, until it starts to boil. Reduce to medium heat, and cook for about 45 to 60 minutes until it starts to thicken, stirring frequently.
  8. For the microwave version, cook on high in 10 minutes time intervals, stirring in between each, until mixture starts to thicken, about 40 to 55 minutes.
  9. You can keep this in the fridge and eat within a couple of weeks. Pour the hot sauce into hot, clean jars or bottles. Allow to cool enough to seal with the lid, and transfer to the fridge. It can also be frozen, or used in marinades.

TO PRESERVE

  • If you want to learn more about preserving bottled foods, check out my Beginner’s Guide to Boiling Water Bath Preserving. But please note, this recipe is NOT tested for bottling, and I have not tested the pH of this recipe.

NOTES

  • Learn more about a Low FODMAP way of eating here
  • If you do not require a low FODMAP version, you can use 1 clove of garlic, crushed, instead of the infused oil