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Coconut-pineapple chili sauce

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Ingredients for 1 servings:

  • 300 g pineapple, sweet
  • 20 g coconut flakes
  • 2 Pepper, hot or chili paste
  • 2 tbsp agave syrup or maple syrup
  • 3 cm ginger, peeled
  • a little salt, add to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

great for grilling and also for Asian cuisine

Remove a generous amount of peel from the pineapple. Roughly chop the pineapple. I don’t remove the seeds from the peppers, but you can remove them if you prefer something less spicy. Roughly chop the ginger as well. Now place everything in a tall container and puree with a hand blender. Taste and adjust seasoning if necessary. This sauce is ideal as a barbecue side dish and can be used in Asian cuisine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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