Portuguese

Coconut Pineapple Peri Peri Sauce

Name: Coconut Pineapple Peri Peri Sauce
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 1 red bell pepper, cut into large chunks; 1/2-1 Thai red chile peppers; 1 whole head garlic, top 1 inch cut off, skin left on; ½ red onion, peeled and cut into large chunks; ½ sweet onion, peeled and cut into large chunks; 1 slice pineapple round, core removed, about 2 inches thick, cut into quarters; 1 TBSP olive oil, for drizzling; kosher salt and black pepper, to taste; 2 tsp dried oregano; 1 tsp smoked paprika; 1 tsp Suya spice; 1 cup full-fat coconut milk; 2 TBSP fresh lemon juice; 2 TBSP red wine vinegar; 2 TBSP olive oil; kosher salt and black pepper, to taste

I had my first taste of peri peri sauce about 30 years ago at a popular fried chicken place in London. I was intrigued by how busy it was, but even more intrigued by that sauce! Finding something different overseas that I hadn’t come across back home always made me feel like I’d discovered a little treasure. These days, you can buy peri peri sauce, but I still love making it my own. My version builds on its Portuguese and southern African roots with roasted pineapple, creamy coconut and a little West African suya seasoning. It’s fruity, tangy and lively with chile—a delicious way to bring that London discovery to an American cookout.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇵🇹 Portuguese

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Coconut Pineapple Peri-Peri Sauce balances fiery chile heat with tropical sweetness and creamy coconut milk. Roasting the peppers, onions, garlic and pineapple builds deep flavor before Portuguese-inspired peri-peri elements meet aromatic Suya spice in a versatile fusion sauce for chicken, seafood, vegetables or dipping.

Why These Flavors Work

Sweet pineapple and rich coconut milk soften the sharp heat of bird's eye or Thai chile, while roasted bell pepper, onion and garlic create a savory foundation. Lemon juice and red wine vinegar keep the sauce bright, smoked paprika and oregano support the peri-peri character, and Suya spice adds warm West African depth.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 1 cup (about 240 ml) of the Coconut Pineapple Peri Peri Sauce from the original recipe. to make Peri‑Peri Pineapple Chicken Sliders.

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COOKING MODECoconut Pineapple Peri Peri Sauce

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 2

STEP 1

Heat the oven to 400°F. Chop the bell pepper and onions into large chunks. Cut the top off the garlic, leaving the skin on. Chop the pineapple slice into quarters. Put the vegetables, pineapple, chile pepper and garlic head into a roaster or casserole pan. Drizzle with 1 tablespoon of olive oil and season with kosher salt and black pepper. Roast for about 45 minutes, or until the vegetables are tender. Remove and let cool.

STEP 2

Squeeze the garlic from its skin into a blender. Add the roasted vegetables, beginning with ½ chile pepper for a slightly spicy sauce; add the other half later if more heat is desired. Add the oregano, smoked paprika, Suya spice, coconut milk, lemon juice, red wine vinegar and olive oil and blend until smooth. Season with kosher salt and black pepper and add more seasonings if desired. Serve with chicken, seafood or vegetables, or use as a dip.

How to Make Coconut Pineapple Peri Peri Sauce

Preheat the Oven

Heat the oven to 400°F.

Prepare the Produce

Cut the bell pepper and onions into large chunks, quarter the pineapple and trim the top inch from the garlic head while leaving the skin on.

Season for Roasting

Place the vegetables, pineapple, chile pepper and garlic in a casserole pan, drizzle with 1 tablespoon of olive oil and season with salt and pepper.

Roast Until Tender

Roast for about 45 minutes until the vegetables are tender, then remove and let cool.

Start the Blender

Squeeze the roasted garlic into a blender and add the roasted vegetables, pineapple and ½ chile pepper.

Blend the Sauce

Add the oregano, smoked paprika, Suya spice, coconut milk, lemon juice, red wine vinegar and olive oil and blend until smooth.

Adjust and Serve

Add the remaining chile pepper if more heat is desired, adjust the seasonings and serve with chicken, seafood or vegetables, or as a dip.

Recipe Guidance

Storage

Transfer the sauce to a clean airtight container and refrigerate it promptly. Use a clean spoon each time and discard it if it develops an off odor, visible mold, or unexpected bubbling.

Reheating

The sauce may be served cold or at room temperature. To serve it warm, heat it gently in a small saucepan over low heat, stirring often; do not boil it aggressively because the texture may separate or reduce too far.

Make Ahead

Prepare the sauce at least several hours ahead so the flavors can blend. Stir it well after chilling and adjust only after tasting it at serving temperature.

Serving Suggestions

Serve with grilled chicken, pork, steak, seafood, or vegetables. Use it as a finishing sauce rather than brushing with a used utensil that has touched raw meat.

Mary’s Introduction

Why These Flavors Work