Pineapple Jalapeño Glaze

Pineapple Jalapeño Glaze

A sweet-hot glaze that balances juicy pineapple with sharp jalapeño heat.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

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

Allergens

Soy

This glossy glaze simmers crushed pineapple, fresh jalapeño, and a touch of brown sugar down into a sticky, pourable sauce. Brush it over grilled chicken, pork chops, salmon, or shrimp skewers for a tangy, spicy finish, or use it as a dip for appetizers.

Ingredients

  • 2 cups crushed pineapple, with juice
  • 2 jalapeños, seeded and minced
  • 1/3 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon salt

Method

  1. In a 6-quart saucepan, combine the crushed pineapple, minced jalapeños, brown sugar, rice vinegar, soy sauce, garlic, ginger, and salt.

  2. Bring the mixture to a simmer over medium heat, stirring occasionally.

  3. Reduce heat to low and simmer gently to let the flavors meld and the pineapple soften.

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

  5. Stir the cornstarch slurry into the simmering glaze and cook until thickened and glossy.

  6. Remove from heat and let the glaze cool slightly before using; it will continue to thicken as it cools.

  7. Transfer to a jar or airtight container and refrigerate until ready to use, up to 2 weeks.

Rate this recipe

★ 3.6 (1)

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    Pineapple Jalapeño Glaze

    This glossy glaze simmers crushed pineapple, fresh jalapeño, and a touch of brown sugar down into a sticky, pourable sauce. Brush it over grilled chicken, pork chops, salmon, or shrimp skewers for a tangy, spicy finish, or use it as a dip for appetizers.

    25 min 16 oz 45 cal

    Ingredients

    • 2 cups crushed pineapple, with juice
    • 2 jalapeños, seeded and minced
    • 1/3 cup packed brown sugar
    • 2 tablespoons rice vinegar
    • 1 tablespoon soy sauce
    • 2 cloves garlic, minced
    • 1/2 teaspoon grated fresh ginger
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 1/4 teaspoon salt

    Method

    1. 1

      In a 6-quart saucepan, combine the crushed pineapple, minced jalapeños, brown sugar, rice vinegar, soy sauce, garlic, ginger, and salt.

    2. 2

      Bring the mixture to a simmer over medium heat, stirring occasionally.

    3. 3

      Reduce heat to low and simmer gently to let the flavors meld and the pineapple soften.

    4. 4

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

    5. 5

      Stir the cornstarch slurry into the simmering glaze and cook until thickened and glossy.

    6. 6

      Remove from heat and let the glaze cool slightly before using; it will continue to thicken as it cools.

    7. 7

      Transfer to a jar or airtight container and refrigerate until ready to use, up to 2 weeks.