Sunday, 22 October 2017

Spicy Pineapple Sauce

Carole's Chatter: Spicy Pineapple Sauce

I had half a can of pineapple pieces left over so I decided to come up with something to use it up.  I ended up making a Spicy Pineapple Sauce to go with a lamb rack.


Pineapple pieces
Red capsicum/bell pepper
Yellow capsicum/bell pepper
Red Onion
Red chile
Lemon juice
Piece of Ginger grated or ground
Fish sauce (or salt)
½ tsp cumin (not too much0
Olive oil
Soy sauce
Teriyaki sauce
Passata (or crushed tomatoes0


Heat a pan so it's nice and hot.  Grill your vegetables and pineapple in a little oil.  Take out of the pan and allow them to cool a bit.

Deglaze the pan with some of the pineapple juice and fish sauce – ie just stir it round the pan so all the sticky bits on the bottom are incorporated.

Cut up the vegetables into smaller pieces.

Make the sauce with the rest of the ingredients and when it is nice and gloopy add back the grilled ingredients.  After about 5 minutes it should be ready.

I haven't given you quantities because these ingredients are pretty forgiving – except for the cumin which can overwhelm everything if you  are not careful.


  1. I love cumin and am always using more than required! Sounds like you were inspired!

  2. Pineapples & lamb, a combo I never thought of! Sounds and looks delicious.
    Hey, are you on Instagram?

  3. wow. Your sauce sounds amazing. Quite a recipe to use up the 1/2 can of pineapple!


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