Pineapple Cranberry Sauce with Chillies and Coriander
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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Elevate your festive spread with this vibrant pineapple cranberry sauce with chillies and coriander. This low-sugar condiment offers a sophisticated departure from traditional recipes, balancing the natural tartness of fresh cranberries with the tropical sweetness of pineapple. The addition of sliced jalapeños provides a gentle heat that cuts through rich meats, while the coriander adds a bright, herbal finish that lightens the palate.
This versatile relish is an excellent choice for those seeking a healthier, lower-sugar alternative to shop-bought varieties. While it pairs beautifully with a traditional roast turkey or succulent baked ham, it also makes a wonderful accompaniment to grilled halloumi or as a zesty topping for leftovers. Prepare it a day in advance to allow the bold flavours to meld perfectly before serving.
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Ingredients for Pineapple Cranberry Sauce with Chillies and Coriander
Basic cranberry sauce
350ml 1/3-inch cubes peeled cored fresh pineapple
2 thinly sliced jalapeño chillies
2 tablespoons chopped fresh coriander
How to make Pineapple Cranberry Sauce with Chillies and Coriander
Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add pineapple and chillies. Cook, cool, and store mixture as directed for basic cranberry sauce . Stir in coriander just before serving.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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