Spicy Pineapple Sauce

This pineapple sauce comes together entirely in the microwave in about seven minutes. Pineapple chunks and their juice get thickened with cornstarch, sweetened with sugar, and warmed with cinnamon and butter into a glossy, spoonable sauce.

It’s a versatile condiment that works in two directions. Spooned over grilled pork chops or ham, the sweet-tart pineapple and warm cinnamon cut through the richness of the meat. Drizzled over ice cream, pound cake, or pancakes, it turns into a fruity dessert sauce.

Mix the sugar and cornstarch together before adding the liquid. This prevents the cornstarch from clumping into stubborn lumps that won’t dissolve. Stir between microwave intervals so the sauce thickens evenly rather than setting up in some spots and staying thin in others.

Kitchen Tips

• Use pineapple packed in unsweetened juice, not syrup. Syrup-packed pineapple makes the sauce cloyingly sweet.
• Stir after the first 3 minutes. The edges heat faster than the center in the microwave, so stirring redistributes the heat.
• The sauce thickens more as it cools. If it seems a little thin coming out of the microwave, give it a few minutes.

Variations

• Add a pinch of cayenne or red pepper flakes for actual spicy heat alongside the warm cinnamon.
• Stir in a splash of dark rum after cooking for a boozy tropical sauce.
• Use crushed pineapple instead of chunks for a smoother, more spreadable consistency.