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Sweet Chili Sauce Recipe

Nicole Harris of

Serves 4
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  • Sweet Chili Sauce
    • 1/2 Cup Honey
    • 1/2 Cup Pineapple Juice
    • 1/4 Cup Rice Vinegar
    • 3 Garlic Cloves - grated
    • 3 Long Red Peppers - seeds removed, finely chopped
    • 1 Tablespoon Cornstarch mixed with 1 Tablespoon Water
    • 1/4 Cup Thrive® Culinary Algae Oil
    • Pinch Salt
  • Skewers
    • 1 Lb. Tail-On Deveined Shrimp
    • 1/2 Pineapple - cut into large chunks
    • Thrive® Culinary Algae Oil
    • Salt/Pepper



  1. Bring pineapple juice, honey, vinegar, garlic and chilis to a boil over medium heat while whisking.
  2. Gently boil for 5 minutes while whisking.
  3. Reduce heat to medium/low and add cornstarch mixture, oil and salt.
  4. Cook while whisking for 1 minutes.
  5. Remove from heat and allow to cool.
  6. Store in an airtight container until ready to serve. Makes 1 cup.


  1. If using wooden skewers, soak in cold water for at least 30 minutes.
  2. Skewer shrimp and pineapple then brush generously with oil.
  3. Season with salt and pepper.
  4. Heat grill. Grill skewers about 2 minutes each side or until shrimp are pink and cooked through. I use a slotted grill pan for easier grilling.
  5. Slather on sweet chili sauce just before removing skewers from grill.
  6. Serve atop salad greens drizzled with extra sauce.

Additional Notes

  • I coated the skewers with Thrive® Culinary Algae Oil to prevent sticking.
  • I added a splash of pineapple juice to thin down the sauce and drizzle over my salad

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