Chorizo Bites in Sweet & Spicy Sauce

Name: Chorizo Bites in Sweet & Spicy Sauce
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 8 servings
Ingredients: 3/4 cup pineapple juice; 2 tsp ketchup ((or Australia/UK tomato sauce)); 2 tsp+ hot sauce of choice ((Franks etc, adj to taste)); 2 tbsp brown sugar (, packed); 1 garlic clove (, finely chopped or minced); 1/4 tsp salt; Pepper; 1 1/2 tsp cornflour / cornstarch; 1 tbsp water or pineapple juice; 4 (~600 g / 1.2 lb) chorizo ((Note 1)); 2 tsp oil; Parsley (, for garnish (optional)); Toothpicks for serving

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Chorizo Bites in Sweet & Spicy Sauce combines sliced chorizo cooked until golden, then simmered in a quick pineapple-ketchup sauce balanced with hot sauce and brown sugar. The cornstarch thickening creates a glaze that clings to each bite, making it ideal for toothpick serving.

Total

17 min

Servings

8

Recipe Source

View original recipe

From Recipetin Eats · by Nagi | RecipeTin Eats

Instructions

1
Cut Chorizo into 8mm / 1/3" thick slices on a slight angle
2
Mix together Sauce in a bowl.
3
Mix together Thickener in a small bowl.
4
Heat oil in a skillet over medium high heat. Add chorizo and cook until golden brown on both sides - around 3 minutes.
5
Add Sauce and simmer for 3 minutes.
6
Add Thickener and mix quickly, then simmer for 45 seconds to 1 minute until thickened - see video below recipe.
7
Transfer to serving bowl. Garnish with parsley if desired and serve with toothpicks.

Tips & Notes

Pro tips

Cut chorizo on a slight angle to increase surface area for browning and to create an attractive presentation on toothpicks.
Cook chorizo over medium-high heat until golden brown on both sides (~3 minutes total) to render fat and develop color before adding sauce.
Mix the cornstarch thickener with water or pineapple juice in a separate bowl before adding to avoid lumps; stir quickly when combining with the hot sauce.
Don't over-simmer after adding thickener—45 seconds to 1 minute is enough. Over-cooking can break down the thickener and result in a runny sauce.

Substitutions

pineapple juice → orange juice or apple juice (slightly less tropical sweetness)
brown sugar → white sugar or honey (1:1 ratio, honey adds more depth)
hot sauce → sriracha or sambal oelek (adjust to taste; sriracha adds garlic notes)

Storage & make-ahead

Store cooled chorizo and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat and re-thicken if needed with a slurry of cornstarch and water.

Common Questions

Can I make this ahead of time?

Yes. Prepare the sauce and cook the chorizo, then refrigerate separately. Reheat gently in a skillet over medium heat, add the thickener mixture, and simmer until the sauce thickens again before serving.

What hot sauce works best?

Frank's RedHot is the creator's suggestion, but any hot sauce with similar heat level and flavor works. Adjust quantity to taste—start with 2 tsp and add more if you prefer extra heat.

How thick should the sauce be?

The cornstarch thickener should create a glaze that coats the chorizo without being runny. Simmer for 45 seconds to 1 minute after adding thickener until it reaches your preferred consistency.

Can I double this recipe?

Yes. Double all ingredients including the sauce and thickener, and increase the simmer time slightly (about 4–5 minutes for the sauce, and 1–2 minutes after adding thickener) until thickened.

What size chorizo should I use?

The recipe calls for ~600 g / 1.2 lb of chorizo (about 4 links). Cut into 8mm / 1/3" thick slices on a slight angle for consistent cooking and presentation.