Apricot Sauce and Pineapple-Orange Sauce
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Today I’m excited to share not one, but two delicious dipping sauces that pair beautifully with coconut chicken: a tangy Apricot Sauce and a bright Pineapple-Orange Sauce. I originally planned to make both, let the family vote, and post the winner—but after tasting them, we were completely torn. Each sauce brought something unique to the table, and honestly, we loved them both!
Both recipes start with a base of apricot preserves, giving them a sweet and fruity foundation. Both also require no cooking! The Apricot Sauce leans savory, with a splash of ketchup and a hint of mustard that adds just the right amount of zing. It’s bold, slightly tangy, and perfect if you’re craving something with a little kick.
The Pineapple-Orange Sauce, on the other hand, is light and refreshing. It gets a burst of citrus from fresh orange zest and a tropical sweetness from crushed pineapple. It’s the kind of sauce that brightens every bite and feels like sunshine on your plate.
Frequently Asked Questions
Can I make these sauces ahead of time?
Absolutely! Both sauces can be made up to 3 days in advance. Store them in airtight containers in the refrigerator and give them a quick stir before serving.
Can I use fresh fruit instead of preserves or canned pineapple?
Yes, but with a few adjustments. For the apricot sauce, use blended fresh apricots and add a bit of sugar to match the sweetness of the preserves. For the pineapple-orange sauce, finely chop fresh pineapple and use fresh orange juice and zest—just note the texture may be slightly thinner.
Are these sauces freezer-friendly?
The apricot sauce freezes well for up to 2 months. The pineapple-orange sauce can be frozen, but the texture may change slightly due to the fruit content—best used fresh if possible.
What can I serve these sauces with besides coconut chicken?
They’re super versatile! Try them with grilled shrimp, chicken tenders, spring rolls, or even as a glaze for baked ham. The pineapple-orange sauce also makes a great dip for fried plantains or sweet potato fries.
Can I make these sauces spicier?
Definitely! Add a pinch of red pepper flakes, a dash of hot sauce, or even a bit of minced jalapeño to either sauce for a spicy kick.
Ingredients For Apricot Sauce
- APRICOT PRESERVES
- HONEY DIJON MUSTARD
- KETCHUP
Instructions for Apricot Sauce
In a small bowl, combine apricot preserves, ketchup, and mustard. Stir until the mixture is smooth and well blended. Serve alongside coconut chicken for a savory, tangy complement with just a hint of heat.
Apricot Sauce
Real Mom Kitchen
Equipment
Ingredients
- ⅓ cup apricot preserves
- 2 Tbsp honey Dijon mustard
- ½ Tbsp ketchup
Instructions
- Combine ingredients together and stir until well blended. Serve with coconut chicken.
Nutrition
Ingredients For Pineapple-Orange Sauce
- APRICOT PRESERVES
- CRUSHED PINEAPPLE
- ORANGE ZEST
Instructions For Pineapple Orange Sauce Recipe
Mix together apricot preserves, crushed pineapple, and a touch of fresh orange zest in a bowl. Stir until everything is evenly combined and the sauce looks glossy and vibrant. This sweet, citrusy dip pairs perfectly with coconut chicken—or any tropical-inspired dish!
Pineapple-Orange Sauce
Real Mom Kitchen
Equipment
Ingredients
- ½ cup apricot preserves
- ¼ cup crushed pineapple undrained
- 1 tsp orange zest
Instructions
- Combine ingredients together and stir until well blended. Serve with coconut chicken.
