Pineapple and Chilli Sauce Easy

Sweet and spice: a sauce to make all things nice.

A great dipping sauce for veg kebabs, fish cakes or chicken skewers. It is also great added to soups, sauces and stews to bring a lovely heat to any dish.


  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of fennel seeds
  • 400ml pineapple juice
  • 1 red pepper, finely chopped
  • 80ml cider vinegar
  • 200g caster sugar
  • Salt to taste
  • 6 red chillies
  • 1 tablespoon of chilli oil


Preheat the oil in a large sauce pan.

Slice the chillies finely and add to the pan.

Toast the chillies and spices for a few minutes.

Add the remaining ingredients and simmer for 15-20 minutes until the sauce has thickened.

Leave to cool and keep in the fridge.