Recipe by Michele O'Sullivan
"This ginger spiced pineapple and maple syrup sauce is great over meatballs."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (20 ounce) can
crushed pineapple in heavy syrup, drained with syrup reserved
Tired of barbecue meatballs? Try this sauce! I served it at my party, using frozen meatballs from the warehouse store, and everybody loved them. I also couldn't find pineapple in heavy syrup, so I added a couple tablespoons of corn syrup. I also ended up adding all the juice I had saved from the cans.
I used this as a sauce for the Polynesian chicken wraps from this site and it was wonderful! I used a can of crushed pineapple in pineapple juice (not in heavy syrup and I didn't reserve the juice to add in later) and added the cornstarch and ginger to it and it turned out perfectly!
I'd give this 3.5 stars, really, but since that's not an option, I'll bump up to 4. Not a bad sauce, nothing really amazing about it either though. Made a nice sauce for chicken meatballs for a tropical-themed potluck. Was a tad on the sweet side, but not bad.
Very good sauce. Used over ham balls instead of the usual mustard-spiced sauce with fantastic results. My husband kept trying to sneak more after dinner. Thanks!
Awesome! Used with the "Spicy Polynesian Wraps" from this site and it was delish! I used 1/4 fresh pineapple and added 2T corn syrup. I put everything in the food processor and pureed it, poured it in the saucepan, brought to a light boil and let it simmer for about 5-7 minutes. Just the right texture!
I added a teaspoon of garlic to the sauce and served it over grilled chicken that had marinated in spicy ginger marinade. I served over a bed of rice and garnished with green onions, cilantro and toasted coconut. We had sweet potatoes on the side. It all went together very well and was as yummy as it was easy to make.
My pantry & fridge is seriously depleted. I am out of fresh ginger, ground ginger & I don't have any of that nifty "ginger-in-a-tube". So I used chopped candied ginger. My pineapple was in light juice not heavy syrup so I didn't even bother to wash the sugar off. I used real maple syrup & added a couple of tbp extra because I was topping pork w/ this & I love maple & pork. I also added several twists of black pepper. I sauteed small jerk-seasoned (store brand) pork medallions in some olive oil, served them on top of a bed of jasmine rice w/ chopped bell pepper (I added it about halfway through the rice's cooking time) & "drizzled" the pineapple sauce over all. Very good! There is quite a bit leftover (I didn't scale down the recipe) so I will try the leftovers on some frozen meatballs. Thanks Michele O'Sullivan!
Pretty good, I had to add sugar to sweeten.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Pineapple Sauce
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: < 1
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Spam® transforms into a crispy snack that gives the fry a run for its money.
See how to make a quick Thai-influenced fish dish on the grill.
A zesty marinade takes store-bought pretzels to the next level of snack heaven.