Colombian Pineapple Sauce
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 delicious 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! See notes for 30 ways to use it!
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 teaspoon ground cinnamon)
- 1 cup (200 g) white granulated sugar
- 2 tablespoon white vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch
- 1/4 teaspoon 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. Check out the "Notes" section down below for 30 ways to use this sauce.
Notes
Ways To Enjoy Pineapple Sauce: on top of Colombian Hot Dogs, burgers, ham, chicken, fish, pork, meatballs, ham steak, coconut shrimp, duck, lamb, turkey, tilapia, tuna, salmon, beef, tofu, coconut shrimp, egg rolls, as a stir fry sauce, on top of tacos, ice cream, cake, Colombian Fruit Salad, cheesecake, yogurt, bread, bread pudding, danishes, angel food cake, bundt cake, zucchini bread.
Make-Ahead Instructions: 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.
Storing Instructions: store this sauce in an air-tight container or covered in the refrigerator for up to 3-4 days. Over time, the sauce might start to separate (a watery layer may form on top) but if you're still within the recommended time frame, the sauce will still be good, just give it a stir!
Nutrition facts are calculated on 1 single serving of sauce which is 2 tbsp. This recipe makes 1 cup (240 g).
Nutrition
Calories: 136kcalCarbohydrates: 35gProtein: 0.2gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.002gCholesterol: 0.3mgSodium: 17mgPotassium: 7mgFiber: 0.3gSugar: 33gVitamin A: 2IUVitamin C: 0.1mgCalcium: 8mgIron: 0.1mg
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