Cambodian Pineapple Peanut Sauce Recipe

Overhead view of Cambodian pineapple peanut sauce in a small serving bowl. — Cambodian pineapple peanut sauce is a sweet and tangy dip for vegetables, chips, or grilled meat.

5.0 from 1 vote

This Cambodian pineapple peanut sauce is the kind of dip that disappears fast at the table. Sweet pineapple, toasted peanuts, and a squeeze of tart kumquat juice come together in a small saucepan and a blender.

It is a Khmer Krom-style dipping sauce with a gentle chili kick. You can serve it with fresh vegetables, chips, or grilled meat, and it takes only minutes to make.

What You Need

Fresh or canned pineapple both work here. If you use canned, choose chunks in juice rather than heavy syrup so you can control the sweetness.

Unsalted roasted peanuts give the sauce its body. Kumquats bring a bright, slightly bitter citrus note, but lime juice is a simple substitute when kumquats are hard to find.

Sambal Oelek is optional. Add it for a warm, spicy edge, or leave it out if you want a milder dip.

Equipment

Small saucepan: To simmer the pineapple, water, kumquat juice, sugar, and salt until the sauce begins to bubble.
Chef’s knife: To mince the green onion and chop the pineapple into small pieces.
Cutting board: To safely prepare the pineapple and green onion.
Measuring cups: To measure the chopped pineapple and water.
Measuring spoons: To measure the oil, kumquat juice, sugar, salt, and Sambal Oelek.
Citrus juicer or small strainer: To extract the juice from the kumquats without seeds.
Wooden spoon or heat-resistant spatula: To stir the sauce as it simmers.
Blender: To blend the peanuts, pepper paste, and cooled pineapple sauce into a smooth dip.
Serving bowl: To hold the finished sauce at the table.

How to Make Cambodian Pineapple Peanut Sauce

Step 1: Cook the Pineapple Base

Heat a small saucepan over medium heat. When the pan is hot, add 1 tablespoon vegetable oil and 1 stalk minced green onion.

Stir for a few seconds until the onion softens and smells fragrant. Add 1 cup chopped pineapple, ½ cup water, 1 tablespoon kumquat juice, 2 tablespoons sugar, and ½ teaspoon salt.

Stir everything together and bring the sauce to a gentle simmer. Let it bubble for a few minutes, then remove the pan from the heat and set it aside to cool.

Step 2: Blend the Peanuts and Sauce

Once the pineapple mixture has cooled slightly, add ½ cup unsalted roasted peanuts and 1 teaspoon Sambal Oelek to a blender.

Pour in the cooled pineapple sauce. Blend until the peanuts break down and the sauce becomes mostly smooth. Some tiny peanut pieces are fine if you like a little texture.

Taste the sauce and adjust if needed. Serve it right away, or refrigerate it until you are ready to eat.

Cooking Tips

Let the pineapple mixture cool for a few minutes before blending. Hot liquid can create pressure in a tightly sealed blender lid.

If the sauce feels too thick after blending, stir in a spoonful of water until it reaches a dippable consistency. Add the water a little at a time so the sauce does not become thin.

Taste before serving and balance the flavors. A little extra kumquat juice sharpens the sauce, while a pinch more sugar softens the tang.

How to Serve

This sauce works as a dip for raw vegetables such as cucumber, carrot, and cabbage. It is also good with potato chips, rice crackers, and grilled meat.

For a Cambodian-style spread, set it out alongside other dishes. It pairs well with the creamy flavor of Khmer Krom peanut sauce if you want two different peanut dips on the table.

Recipe Notes

Kumquat juice gives the sauce a fresh, slightly bitter edge. Lime juice is a straightforward substitute and keeps the same tangy balance.

The chili paste is optional. Start with 1 teaspoon and add more only if you want a stronger kick.

Frequently Asked Questions

How should I store leftover pineapple peanut sauce?

Store the sauce in a covered container in the refrigerator. Follow the FDA food storage guidance and refrigerate leftovers within two hours of cooking. Keep the refrigerator at or below 40°F (4°C).

Can I make this sauce ahead of time?

Yes. The sauce can be blended a day ahead and kept covered in the refrigerator. Stir it before serving, since the peanut solids may settle slightly.

Is this sauce very spicy?

It is only as spicy as the Sambal Oelek you add. With 1 teaspoon, the heat is mild and comes through as a gentle background warmth. Leave the chili paste out for a completely mild dip.

Final Thoughts

This Cambodian pineapple peanut sauce is a small recipe with a lot of flavor. The pineapple keeps it sweet and bright, the peanuts make it rich, and the kumquat juice stops it from tasting flat.

Make a batch when you need a quick dip for vegetables or grilled meat. It also gives you an easy way to bring a Khmer Krom-style sauce to your own table. If you enjoy pineapple in savory Cambodian cooking, try this Cambodian pineapple soup with chicken next, or explore the fish ball with pineapple soup for another fruit-forward dish.

Pineapple with Peanut Sauce

5.0 from 1 vote

Course: SauceCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

184

kcal

Total time

minutes

This Khmer Krom-style pineapple peanut sauce comes together in a saucepan and a blender. It is a bright, nutty dip for vegetables, chips, or grilled meat.

Ingredients

1 tablespoon vegetable oil
1 stalk of green onion, minced
1 cup chopped fresh pineapple or canned pineapple
1/2 cup water
1 tablespoon kumquat juice (approx 2 kumquats) or lime juice
2 tablespoons sugar or palm sugar
1/2 teaspoon salt
1/2 cup unsalted roasted peanut
1 teaspoon Sambal Oelek pepper paste or to your taste (option)

Directions

Heat up a small sauce-pan.
When sauce-pan is hot, add oil and green onion, stirs, add pineapple, water, kumquat juice, sugar, and salt, stirs and simmering till sauce bubbling, removed sauce from heat and set a side to cool.
In a blender, put peanut, pepper paste and prepared pineapple sauce together, blended well before serve.