Colombian Pineapple Sauce is made out of fresh pineapple! With a hint of cinnamon and vinegar, this sauce is packed with flavor, sweet, and slightly spiced, with a perfectly velvety texture. It’s so versatile that you can use it for Colombian hot dogs, ham, chicken, fish, pork, coconut shrimp, tacos, danishes, ice cream, etc! Keep reading for 30 ways to use it!
Colombian Pineapple Sauce
Today I’m showing you hot to make Colombian Pineapple Sauce! It’s a pretty common street food sauce and it’s used as a topping just like mayo or ketchup. Specifically, you might find this on top of hot dogs in the Medellin region and that’s exactly how I recommend you try it!
It’s packed with flavor, sweet, and slightly spiced with a perfect velvety texture. sweet and slightly spiced, with a rich pineapple flavor and a hint of tartness but it’s mostly sweet which is what makes it so versatile. You can enjoy it on pretty much anything: from hot dogs to danishes, ham, chicken, fish, and more! Down below are 30 ways to use it!
Have some fresh pineapple on hand? You can make some right now!
Pineapple Sauce ingredients
You’ll find the full recipe + ingredients in the recipe card down below but this is what you’ll need:
- Pineapple. The trick to a good pineapple sauce is to use fresh pineapple, possibly a Honey pineapple (also known as Honey Gold Pineapple or Oro Miel in Spanish). Regular pineapple will also work (I already tested it!). The reason Honey pineapple is preferred is because it’s sweeter than regular pineapple. You can easily spot one because of its smaller, rounder appearance and golden skin. Please don’t use canned pineapple, the flavor just isn’t the same.
- Water. You’ll need this to help the pineapple turn into a smooth puree.
- Sugar. White granulated sugar.
- Cinnamon. You can use whole or ground cinnamon. I recommend using whole (which is what I typically do) so the cinnamon stick can infuse your sauce and you can just take it out once you’re done as apposed to using ground which means you’ll have to mix it in very well in order to avoid lumps.
- Vinegar. White or apple cider, both works but I usually stick to white.
- Cornstarch to thicken the sauce.
- Salt to balance out the flavor. The sauce will still be predominantly sweet though.
How to make Colombian Pineapple Sauce
You’ll find the full recipe + ingredients in the recipe card down below but this is what you’ll do:
- Make the pineapple puree. Add the chunks of fresh pineapple to a blender, pour in the water and blend until smooth.
- Prepare the sauce. Transfer the pineapple puree to a skillet, add in the sugar and cinnamon and allow to come to a simmer. Simmer until reduced. This may take a while.
- Thicken sauce. Once the sauce has reduced and thickened, combine the vinegar and cornstarch together in a small bowl and pour it into your sauce, stirring continuously. Keep stirring over medium-low heat and allow the sauce to come to a simmer again. This time the sauce will thicken much more because of the cornstarch. Once the sauce has reduced and thickened to the consistency of a runny jam, turn off the heat and stir in the salt. Allow to come down to room temperature and enjoy over hot dogs, ham, chicken, fish, cake, danishes, etc!
+30 ways to enjoy your pineapple sauce:
- On top of Colombian Hot Dogs.
- Ham.
- Chicken.
- Fish.
- Pork.
- Ice cream.
- Cake.
- Meatballs.
- Ham steak.
- Coconut shrimp.
- Duck.
- Lamb.
- Turkey.
- Cheesecake.
- Yogurt.
- Bread.
- Make a batch of Pineapple Danishes.
- Panna Cotta.
- On top of angel food cake.
- Burgers.
- Beef.
- Salmon.
- Bread pudding.
- Bundt cake.
- Egg rolls.
- Fruit salad.
- Shrimp tacos.
- Tuna.
- Tilapia.
- Tofu.
- Zucchini bread.
- Use it to stir fry your favorite veggies!
How do you store pineapple sauce?
You can store this sauce in an air-tight container or covered in the refrigerator for up to 3-4 days. Because this sauce is made out of fresh fruit, it’s not supposed to keep for a long amount of time.
Over time, the sauce might start to separate (a watery layer may form on top) but if you’re still within my recommended time-frame, the sauce will still be good, you just have to give it a stir!
Can I make it ahead of time?
Yes. You can make this sauce up to 2-3 days ahead of time and keep it covered or in an air-tight container in the refrigerator for up to 2-3 days.
HAPPY COOKING FROM THE EQUATOR!! I hope you’ll love this Pineapple Sauce Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Latin American Recipes you will enjoy:
- Pan De Yuca Recipe (aka Pan De Queso)
- The Best Coca Cola Chicken
- Coconut Chicken
- Chicken And Yellow Rice (Arroz Con Pollo)
Colombian Pineapple Sauce
Ingredients
- 1 whole fresh pineapple (Honey Gold or Oro Miel is recommended but regular pineapple will also work)
- 1 cup (250 ml) water
- 1 stick cinnamon (or 1 tsp ground cinnamon)
- 1 cup (200 g) white granulated sugar
- 2 tbsp white vinegar (or apple cider vinegar)
- 1 tbsp cornstarch
- 1/4 tsp salt
Instructions
- Make the pineapple puree. In a blender, add the chunks of fresh pineapple and water and blend until smooth.
- Prepare the sauce. Transfer the pineapple puree to a skillet over medium heat, then add in the sugar and cinnamon and allow to come to a simmer. Simmer until reduced (about 15-20 minutes).
- Thicken the sauce. Once the sauce has reduced, lower the heat. In a small bowl, combine the vinegar and cornstarch together and pour the mixture into your sauce while stirring continuously. Keep stirring over medium-low heat and allow the sauce to come to a simmer again. This time the sauce will thicken much quicker because of the cornstarch. Once the sauce has reduced and thickened to the consistency of a runny jam, turn off the heat and stir in the salt. Allow to come down to room temperature and enjoy over hot dogs, ham, chicken, fish, cake, danishes, etc.
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