Pineapple hot sauce

Milli Taylor4Source

fried chicken hot sauce pineapple

Ingredients

350g prepared pineapple chunks (use fresh, not canned)

1 lime zested and juiced

1 red chilli deseeded and finely chopped

½ tsp smoked paprika

½ tsp cayenne or chilli powder

1 tbsp honey

20g butter

Method

Blitz the pineapple in a blender until smooth, then tip into a dry frying pan over a medium-high heat. Add the lime zest and juice. Stir in the chilli, paprika, cayenne or chilli powder and a pinch of salt and cook for about 5 mins, stirring continuously.

Tip in the honey and let the mixture bubble for a couple more minutes until slightly thickened. Pour into a small heatproof bowl, stir in the butter and leave to cool. Will keep covered in the fridge for up to five days.