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Inspired by sauce from my favorite Chinese food restaurant this Sweet Chili Sauce Recipe tastes great on just about anything! Slather it on any type of meat, use it in stir fry or as an egg roll dip. I took my sauce out to the barbecue and made Grilled Shrimp and Pineapple Skewers!

Sweet Chili Sauce

5 from 1 vote
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Author: Nicole Harris

Ingredients

Sauce

  • 1/2 Cup Honey
  • 1/2 Cup Pineapple Juice
  • 1/4 Cup Rice Vinegar
  • 3 Garlic Cloves - grated
  • 3 Long Red Peppers - seeds removed finely chopped
  • 1 Tablespoon Cornstarch mixed with 1 Tablespoon Water
  • 1/4 Cup Thrive Culinary Algae Oil
  • Pinch Salt

Skewers

  • 1 pound Tail-On Deveined Shrimp
  • 1/2 Pineapple - cut into large chunks
  • Thrive Algae Oil
  • Salt/Pepper

Instructions

Sauce

  • Bring pineapple juice, honey, vinegar, garlic and chilis to a boil over medium heat while whisking.
  • Gently boil for 5 minutes while whisking.
  • Reduce heat to medium/low and add cornstarch mixture, oil and salt.
  • Cook while whisking for 1 minutes.
  • Remove from heat and allow to cool.
  • Store in an airtight container until ready to serve. Makes 1 cup.

Skewers

  • If using wooden skewers, soak in cold water for at least 30 minutes.
  • Skewer shrimp and pineapple then brush generously with oil.
  • Season with salt and pepper.
  • Heat grill. Grill skewers about 2 minutes each side or until shrimp are pink and cooked through. I use a slotted grill pan for easier grilling.
  • Slather on sweet chili sauce just before removing skewers from grill.
  • Serve atop salad greens drizzled with extra sauce.

Notes

Serves 4
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