Sweet Chili Thai Sauce

Author Becky's Mindful Kitchen


  • 1 c pineapple juice or 1/2 cup pineapple balsamic plus 1/2 cup pineapple juice
  • 1/3 c rice vinegar
  • 1 T fresh ginger minced
  • 1 to 1.5 T chili flake depends on how spicy you want it
  • 1 clove garlic pressed/minced
  • 1/4 c honey
  • 1 tsp salt
  • 1 lime juice, zest if you want more flavor
  • 2 T Tapioca starch mixed with 2T water, use less or omit if using as a marinade or you don't want it as a thick sauce


  • Mix and heat all ingredients in a small sauce pan for a few minutes until simmering.  Cool and store in fridge.  Reheat on the stove and thin with water if needed or use cold. 
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