It’s chicken wings night at our house! We eat chicken wings at least twice a month. I’ve tested quite a few different methods for preparing the wings and my favorite is a little salt, pepper and flour. That’s it! Pop up them in the oven for 30 minutes and there you have it.
That leaves me with the sauce. We eat our wings two ways around here. Buffalo Sauce with blue cheese dressing or BBQ Sauce. But today I wanted to do something a little bit different. Something sweeter and more refreshing than the usual.
When I left to school in the morning I left a note for my Ayi that we would be having Sweet and Sour Chicken with rice for dinner. As the day wore on I really didn’t feel like having rice, but I was in the mood for something with sweet and sour flavor.
This recipe for Pineapple Chili Sauce is perfect on chicken, with it’s sweet tang and a hint of spice. I kept my Pineapple Chili Sauce mildm using only 4 red chilies. Two of the chilies I de-seeded and the other two I threw them in the blender with their seeds. But if you like it spicy go wild with 8 or more chilies! The kids didn’t mind the heat at all. I added a tablespoon of Sriracha because I love Sriracha. I love it even more since I found out that I can get it here in China. Now I pour it over everything with a very heavy hand.
The sauce was so yummy on the chicken wings. Even my Oldest Nomad who is a devout hot sauce chicken wings eater, loved the Pineapple Chili Sauce and poured heaps over his wings at dinner! The next time I make wings, I’m going to toss them in the sauce and then bake them! Mmmm……
This recipe made 6 cups of sauce- enough to share with neighbors!
Anyone want some?
Leave a comment below and I just might deliver a jar to you!
The perfect sauce for summer grilling. Brush it over shrimp and chicken to give your dish a special tropical punch!
- 4 cup Pineapples, diced
- 4 Red Chilies, stems removed and remove seeds if you don't want your preserves
- 1 tablespoon Sriracha, optional
- 1 head of Garlic (12-16 cloves)
- 3 cups Water
- 1/2 cup Rice Wine Vinegar
- 4 Lime, juiced and zested
- 2 cups Sugar
- 2 tablespoons Salt
- 1/4 cup Cornstarch
- 1/2 cup Water
- Puree pineapples, garlic, chilies, Sriracha and 1 1/2 cups of water in a food processor until smooth.
- Bring the puree with remaining water, vinegar, sugar and salt to boil. Reduce heat and simmer 20 minutes, stirring occasionally.
- Stir in lime zest and juice. Return to simmer.
- Mix the cornstarch and water together. Pour unto the pineapple mixture, bring back to boil, stirring constantly until the sauce thickens, 4-6 minutes.
- Pour into a 1 quart jar or several small jars.
- Store in the refrigerator for up to 3 months.
Add more or less chilies to suit your taste. I deseeded half of my chilies to reduce the heat level.