Recipe Details

A sweet and spicy Pacific blend of Sriracha sauce, coconut milk, and fresh pineapple.

  1. In a blender, combine Frank’s® RedHot® Sriracha Chili Sauce, coconut milk, pineapple, and salt. Puree until well smooth. Hold refrigerated for service.

CHEF’s TIP!

This sweet-hot sauce is also on chicken, pork, fatty fish, vegetables or even as a dressing for slaw.

This sauce is ideal on the Sriracha Everything Pizza.