Pineapple Sauce

Total Time:
55 min
35 min
20 min

12 to 20 servings

  • 1 1/2 ounces oil
  • 1/2 cup chopped green onions
  • 35 grams salt
  • 1 teaspoon pepper
  • 1 cup pineapple jelly
  • 1 cup plum sauce
  • 1/2 cup Sriracha
  • 1 pineapple, cubed (about 2 pounds)
  • 20 ounces pineapple juice
  • In the pan heat the oil over high heat and add the green onions. Cook for 5 minutes, then add the salt and pepper and stir for a few seconds. Add the pineapple jelly and plum sauce cook for a couple of minutes and stir in the Sriracha. Stir and slowly drop all but 1 cup of the pineapple chunks (be careful of the splash-- it burns) into the pan. Cook for 5 minutes then remove the pan from the heat and let cool.

  • Remove the cooked pineapple from the pan and put into a blender with the pineapple juice and 8 cups water, and grind until the pineapple chunks disappear. Pour the pineapple mixture and the sauce from the pan into a bowl and mix well. Thinly slice the reserved pineapple and mix into the bowl.

  • Use this sauce on pork or as a marinade for grilled shrimp.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

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