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A close-up of vibrant orange-red sweet chilli pineapple sauce being poured from a hot saucepan into a clear glass canning jar.

Canning Sweet Chilli Pineapple Sauce

This homemade Sweet Chilli Pineapple Sauce is a perfect mix of spicy and sweet, ideal for glazing meats, dipping spring rolls, or drizzling over grilled vegetables. Preserve it in jars for year-round enjoyment!
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 jars (250ml each)
Course: Condiment
Cuisine: Asian
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Sauce Base
  • 4 cups fresh pineapple chopped
  • 1 cup white vinegar
  • 1 1/2 cups white sugar
  • 1 cup red bell pepper finely chopped
  • 1/2 cup red chili peppers minced (adjust for spice level)
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger grated
Thickener (optional)
  • 2 tbsp cornstarch mixed with 2 tbsp water

Equipment

  • Large Saucepan
  • Blender or Immersion Blender
  • Canning Jars
  • Water Bath Canner

Method
 

  1. Prepare all ingredients. Sterilize canning jars and lids according to standard canning safety practices.
  2. In a large saucepan, combine pineapple, sugar, vinegar, red pepper, chili peppers, garlic, and ginger.
  3. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 30–35 minutes until thickened and aromatic.
  4. Use a blender or immersion blender to puree the sauce to desired consistency. Return to heat.
  5. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer for an additional 5 minutes.
  6. Ladle the hot sauce into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes.
  7. Remove jars and let cool completely. Store in a cool, dark place for up to 1 year.

Notes

For a milder sauce, reduce the amount of red chili peppers. This recipe makes approximately 6 x 250ml jars. Always follow safe canning procedures to ensure preservation and food safety.