Herb Seasoning Pineapple Dipping Sauce

Herb Seasoning Pineapple Dipping Sauce

Crushed pineapple simmered with garden herbs makes a tangy, bright dipping sauce.

Total 30 min Makes 16 oz Calories 48/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

This sauce blends sweet crushed pineapple with a savory herb seasoning base, simmered briefly to meld the flavors into a tangy, slightly sticky dip. It pairs well with grilled chicken skewers, crispy coconut shrimp, or spring rolls, and keeps well in the fridge for quick weeknight appetizers.

Ingredients

  • 2 cups crushed pineapple, with juice
  • 1/4 cup granulated sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon dried herb seasoning blend (basil, oregano, thyme, parsley)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • salt, to taste

Method

  1. In a 6-quart saucepan, combine the crushed pineapple with its juice, sugar, rice vinegar, soy sauce, minced garlic, dried herb seasoning blend, and red pepper flakes.

  2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. In a small bowl, whisk the cornstarch and water together until smooth to make a slurry.

  4. Stir the cornstarch slurry into the simmering sauce and cook, stirring constantly, until the sauce thickens slightly and turns glossy.

  5. Remove from heat, season with salt to taste, and let cool to room temperature before transferring to a jar or serving bowl.

  6. Cover and refrigerate until ready to serve, or use immediately as a dip for skewers, shrimp, or spring rolls.

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    Herb Seasoning Pineapple Dipping Sauce

    This sauce blends sweet crushed pineapple with a savory herb seasoning base, simmered briefly to meld the flavors into a tangy, slightly sticky dip. It pairs well with grilled chicken skewers, crispy coconut shrimp, or spring rolls, and keeps well in the fridge for quick weeknight appetizers.

    30 min 16 oz 48 cal

    Ingredients

    • 2 cups crushed pineapple, with juice
    • 1/4 cup granulated sugar
    • 2 tablespoons rice vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon garlic, minced
    • 1 teaspoon dried herb seasoning blend (basil, oregano, thyme, parsley)
    • 1/2 teaspoon crushed red pepper flakes
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • salt, to taste

    Method

    1. 1

      In a 6-quart saucepan, combine the crushed pineapple with its juice, sugar, rice vinegar, soy sauce, minced garlic, dried herb seasoning blend, and red pepper flakes.

    2. 2

      Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

    3. 3

      In a small bowl, whisk the cornstarch and water together until smooth to make a slurry.

    4. 4

      Stir the cornstarch slurry into the simmering sauce and cook, stirring constantly, until the sauce thickens slightly and turns glossy.

    5. 5

      Remove from heat, season with salt to taste, and let cool to room temperature before transferring to a jar or serving bowl.

    6. 6

      Cover and refrigerate until ready to serve, or use immediately as a dip for skewers, shrimp, or spring rolls.