Step 1: Prep Your Ingredients

• If you’re using fresh pineapple, cut it into small chunks. For canned, drain the liquid completely.
• Mince your garlic finely to avoid large chunks in the sauce.

Step 2: Blend the Pineapple

• In a blender or food processor, combine the pineapple chunks and water. Blend until smooth. This step creates the base for your sauce.

Pro Tip: If you prefer a chunkier sauce, pulse the pineapple lightly instead of blending it to a puree.

Step 3: Start Cooking

• In a medium saucepan, heat the pineapple puree over medium heat. Stir in the minced garlic, rice vinegar, soy sauce, and sweet chili sauce. Bring the mixture to a gentle simmer.

Step 4: Sweeten and Balance

• Add honey (or brown sugar), stirring well to dissolve. Taste as you go and adjust the sweetness to your preference.

Step 5: Thicken the Sauce

• In a small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry. Slowly pour the slurry into the saucepan while stirring continuously.
• Continue to simmer for 2-3 minutes, allowing the sauce to thicken. It should coat the back of a spoon when ready.

Pro Tip: If your sauce becomes too thick, add a splash of water or pineapple juice to loosen it up.

Step 6: Add Spice

• Stir in the chili flakes for an extra kick of heat. This step is optional but highly recommended for spice lovers.

Step 7: Cool and Store

• Once thickened, remove the sauce from heat and let it cool to room temperature. Transfer to a clean jar or container.