Pineapple Satay Sauce

Pineapple Satay Sauce

This pineapple satay sauce is the perfect accompaniment for your next pork dish. Try it with skewered pork pieces straight off the BBQ.
Total Time: 30 minutes
Servings: 4
Author: The Cook
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  • 100 g raw peanuts
  • 3 teaspoon tamarind pulp
  • 3-4 dried long red chillies
  • 3 shallots, coarsely chopped
  • 1 lemongrass stalk, white part only, coarsely chopped
  • 1 cm piece galangal, coarsely chopped
  • ½ teaspoon ground turmeric
  • ½ teaspoon belacan
  • 3 tablespoons vegetable oil
  • ½ cup coconut milk
  • 100 g crushed fresh pineapple , if using canned pineapple, drain thouroughly
  • 2 teaspoon palm sugar, or to taste

Recipe Instructions

  • Preheat oven to 180°C. Spread peanuts on an oven tray, roast until golden (10-15 minutes), cool slightly, peel, coarsely chop.
  • Combine tamarind and 250ml water in a bowl, set aside.
  • Place chilli in a heatproof bowl, cover with boiling water, stand until soft (10-15 minutes), drain, transfer to a food processor.
  • Add shallots, lemongrass, galangal, turmeric and belacan, process until finely chopped.
  • Heat oil in a saucepan over medium heat, add shallot mixture, sauté until fragrant (4-5 minutes).
  • Strain tamarind mixture into pan (discard pulp), add coconut milk, pineapple, palm sugar and peanuts, bring to the boil, reduce heat to low-medium and simmer, stirring occasionally, until thick and oil rises to surface (10-15 minutes).
  • Season to taste, cool to room temperature.
  • To serve, garnish with finely chopped peanuts and red chillies

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