What I love most is how it looks fancy without being fussy. The oven does the heavy lifting, the custard comes together on the stove in a few minutes, and the torch (or broiler) turns the top into that glossy, glassy shell everyone fights over. If you’ve ever wanted a brûlée moment at home without ramekins, water baths, or any stress, this is the one.

Ingredients

• 2 medium to large Japanese sweet potatoes (satsumaimo)

• Olive oil (for the skins)

• 2 egg yolks

• 2 1/2 tablespoons granulated sugar (plus extra for brûlée topping)

• 2 teaspoons cornstarch

• 1/2 teaspoon vanilla extract

• 1 1/4 cups heavy cream

Step-by-step instructions (clear + foolproof)

1) Roast the sweet potatoes

1. Heat oven to 425°F (220°C).

2. Scrub the sweet potatoes and dry them well.

3. Lightly rub the skins with a bit of olive oil.

4. Poke 6–8 holes all over each potato with a fork (don’t skip this—they’ll steam inside).

5. Place on a foil-lined baking sheet and roast for 40–55 minutes, depending on size, until a fork slides in easily.

Tip: If they’re very thick, they may take closer to 55–60 minutes. You want them fully soft inside.

2) Make the custard base

While the potatoes roast:

1. In a mixing bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla until smooth and slightly lighter in color.

2. Slowly pour in the heavy cream a little at a time, whisking constantly, until fully combined.

This slow-pour step helps keep the mixture silky and lump-free.

3) Thicken the custard on the stove

1. Pour the mixture into a small saucepan.

2. Set over low heat and stir constantly with a silicone spatula or wooden spoon, making sure you scrape the bottom and corners.

3. After 5–10 minutes, it will start to thicken. Keep stirring until it looks like a pourable pudding that coats the back of a spoon.

Important: Don’t crank the heat. Low and steady prevents scrambled eggs.

4. Immediately scrape the custard into a clean bowl.

4) Chill the custard (so it sets)

1. Press plastic wrap directly onto the surface of the custard (touching it prevents a skin).

2. Refrigerate for 30–45 minutes, until cooled and thickened (cool is fine—doesn’t need to be exactly room temp).

5) Split the sweet potatoes (without cutting through)

1. When the potatoes are done, let them cool 10–15 minutes so you can handle them.

2. Slice a slit lengthwise across the top of each potato—don’t cut all the way through.

3. Gently press the ends to open the potato a bit, like a little boat.

6) Fill and brûlée the tops

1. Spoon custard into each potato until generously filled.

2. Sprinkle a thin, even layer of granulated sugar over the custard (about 1–2 teaspoons per potato, depending on size).

If using a kitchen torch:

• Torch the sugar in small circles until it melts, bubbles, and turns deep golden.

If using a broiler:

1. Move an oven rack to the highest position.

2. Place filled potatoes on a baking sheet.

3. Broil for 1–3 minutes, watching constantly, until the sugar melts and browns.

Broiler tip: It can go from perfect to burnt fast—don’t walk away.

Save this to your Pinterest board so you don’t lose it—because you will want that crackly top again.

Tips that make it come out better

• Roast until truly soft. Undercooked potatoes taste starchy and won’t mash slightly when opened.

• Keep custard heat low. If it thickens too fast, it can turn grainy.

• Go light on the sugar layer. A thin layer brûlées into a crisp shell; a thick layer can taste bitter.

• No torch? Broiler works—just stay glued to the oven door.

Storage

This dessert is best right after brûléeing (that crackly top is the whole point).
If you want to prep ahead:

• Make custard up to 2 days ahead and refrigerate.

• Roast potatoes up to 1 day ahead, rewarm slightly, fill, then brûlée right before serving.

The method is easy once you do it in the right order, and I’ll show you exactly when to steam, when to fry, and when to glaze so it actually works.

Ingredients

• 1 lb Japanese sweet potatoes (satsuma-imo) (450 g)

• Vegetable oil, for deep-frying (enough for about 2 inches / 5 cm depth)

• 1/4 cup water (60 ml)

• 1/4 cup brown rice syrup (about 2.8 oz / 80 g)

• 2 Tbsp evaporated cane sugar (about 0.7 oz / 20 g)

• 2 tsp black sesame seeds

Instructions

1) Cut the sweet potatoes

Trim the ends, then cut into rangiri chunks: slice at a 45° angle, rotate the potato 90°, slice again, and repeat. Aim for pieces that are roughly the same thickness so they cook evenly.

2) Soak

Add the pieces to a bowl of cold water and soak for 10 minutes (this helps remove excess starch). Drain well.

3) Steam until nearly tender

Put the drained sweet potatoes in a pan with 1/4 cup water (60 ml). Cover and cook over medium-high heat until the water is almost gone and the potatoes are mostly tender (a fork should go in with a little resistance).

Remove the lid and let any remaining water fully evaporate.

4) Heat the oil

Heat about 2 inches of oil to 340°F (170°C) in a pot or deep skillet.

5) Fry

Carefully add the sweet potatoes and fry for 4–6 minutes, turning occasionally, until golden and lightly crisp. Remove to a rack or paper towel.

6) Make the glaze

In the same pan you used for steaming, add:

• 1/4 cup brown rice syrup (80 g)

• 2 Tbsp evaporated cane sugar (20 g)

Warm over medium heat, stirring just until the sugar dissolves and the glaze looks smooth.

7) Coat the sweet potatoes

Add the fried sweet potatoes to the glaze and toss until glossy and evenly coated.
If the glaze tightens too fast, add 1 tsp water at a time to loosen it.

8) Finish

Add 2 tsp black sesame seeds and toss once more. Serve warm.

If you’re making these again (and you probably will), pin the photo below so you don’t lose it.

Tips and Tricks (So They Turn Out Right)

• Cut matters more than shape. Rangiri looks nice, but the real goal is even thickness. If some pieces are thin and some are thick, the thin ones brown too fast while the thick ones stay firm inside.

• Don’t skip the soak. A quick soak pulls off surface starch so the pieces fry cleaner and don’t glue themselves together.

• Steam until “almost” tender, not fully soft. You want a fork to go in with a little resistance. If they’re fully soft before frying, they can break apart and drink up oil.

• Let the pan go dry before frying. After steaming, keep the lid off and cook for a minute until the water is completely gone. Any leftover moisture = more splatter and less crisp.

• Hold the oil around 340°F (170°C). Too hot and the outside gets dark before the inside is right; too cool and they soak up oil. Fry in small batches if your pot is crowded—crowding drops the oil temp fast.

• Use a rack if you can. Draining on a wire rack keeps the bottoms from getting soft. Paper towels work, but they trap steam.

• Warm the glaze gently. You’re not trying to boil it hard—just heat it enough to dissolve the sugar and make it loose. If it thickens too much in the pan, it’ll turn into sticky candy before you can coat the potatoes.

• Toss fast, then stop. Once the sweet potatoes are coated and glossy, take them off the heat. Overcooking after glazing can make the coating gritty or overly hard.

• If the glaze tightens up: Add 1 teaspoon water at a time and stir. It loosens back up quickly—don’t dump in a bunch or it’ll go thin.

• Sesame timing: Add sesame at the very end so it sticks to the coating instead of sinking into the syrup.

• Best texture window: These are at their peak within 15–30 minutes. They’re still good later, but the crisp edges soften as they sit.

The key is keeping the heat steady so the bananas brown instead of falling apart. Once you nail that, you’ll be spooning them over everything—ice cream, yogurt, French toast, even peanut butter toast—because they’re fast, cozy, and honestly hard to stop eating straight from the pan.

Why you’ll love this

• Done in under 10 minutes

• Makes a glossy caramel sauce that clings to every slice

• Perfect for pancakes, oatmeal, ice cream, yogurt, or a peanut butter sandwich

Ingredients

• 2 ripe bananas (yellow with a few brown spots is perfect)

• 1 tbsp butter (or neutral oil)

• 2 tbsp honey

• 1 tbsp packed light brown sugar

• 1/2 tsp ground cinnamon

• 1/8 tsp salt

• 1/2 tsp vanilla extract (optional, but great)

Instructions

1. Slice the bananas.
   Peel and slice into 1/2-inch rounds. Try to keep the slices similar so they cook evenly.

2. Make the caramel base.
   Set a nonstick skillet over medium heat. Add the butter. Once it melts, stir in the honey, brown sugar, cinnamon, and salt.
   Cook for 20–30 seconds, stirring, until the sugar looks melted and the mixture turns glossy.

3. Pan-fry the bananas.
   Add the banana slices in a single layer. Let them cook 2 minutes without messing with them (this is how you get that golden face).
   Flip gently and cook another 1–2 minutes, until browned and caramelized.

4. Finish and serve.
   Turn off the heat. If using vanilla, stir it in right at the end. Spoon everything (bananas + sauce) over whatever you’re serving.

If you can picture these on pancakes already, go ahead and pin the image below—future you will thank you.

What to Serve With Caramelized Bananas

• Pancakes, waffles, French toast

• Oatmeal or overnight oats

• Greek yogurt + granola

• Vanilla ice cream (classic)

• Peanut butter toast (dangerously good)

• A sandwich with peanut butter + marshmallow creme (yes, it works)

Tips for Perfect Caramelized Bananas

• Use medium heat. Brown sugar can burn fast on high heat. Medium gives you control.

• Don’t over-stir. Let the banana slices sit so they actually brown.

• Ripe matters. Very ripe bananas cook faster and can get soft quickly. Yellow with a few spots is the sweet spot.

• If the pan looks too dry: add a tiny splash of water (1–2 tsp) and stir—instant silky sauce.

I reach for this when dinner feels heavy or when I need something fresh on the table fast. It’s the kind of side that plays well with grilled chicken, rice bowls, spicy noodles, or honestly… straight from the bowl while you’re “just tasting.” A quick whisk, a quick toss, a short chill, and it turns into that crisp, punchy salad you’d swear came from your favorite Thai spot.

Ingredients

Dressing

• 1/4 cup fresh lime juice

• 1 teaspoon fish sauce

• 1 tablespoon sugar

• 1 chili pepper, thinly sliced (remove seeds for less heat)

• 1 clove garlic, finely chopped or grated

• 2 tablespoons avocado oil (or canola)

Salad

• 2 English cucumbers, halved lengthwise, seeded, and thinly sliced

• 1/2 cup chopped cilantro

• 1/2 small red onion, thinly sliced

• Kosher salt, to taste

• 1/2 cup roasted peanuts, chopped (optional)

Instructions

1) Prep the cucumbers so the salad stays crunchy

1. Slice each cucumber lengthwise.

2. Use a spoon to scrape out the watery seeds (this keeps the dressing from getting diluted).

3. Thinly slice into half-moons.

Optional (but worth it): Put the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let them sit 10 minutes. Pat dry with paper towels. This pulls out extra water and makes the salad extra crisp.

2) Make the lime dressing

In a large bowl, whisk together:

• lime juice

• fish sauce

• sugar

• chili slices

• garlic

• avocado oil

Whisk until the sugar looks mostly dissolved (it doesn’t have to be perfect).

3) Toss everything together

Add the cucumbers, cilantro, and red onion to the bowl. Toss well so every slice gets coated.

4) Chill (or serve right away)

• Best: Refrigerate 15–30 minutes so the flavors soak in.

• Fine: Serve immediately if you’re in a hurry.

5) Finish and taste

Right before serving, taste and adjust:

• Needs more pop? Add a squeeze of lime.

• Too sharp? Add a tiny pinch more sugar.

• Not salty enough? Add a few drops more fish sauce or a small pinch of salt.

Top with chopped roasted peanuts if using.

If this cucumber salad hit the spot, do me a quick favor—save the pin below to your Pinterest board so you can find it fast next time you’re craving something crunchy and fresh (and it helps other people discover it too).

Tips & Tricks for the Best Cucumber Salad

• Use English cucumbers if you can. They’re crisp, thin-skinned, and don’t need peeling. If you’re using regular cucumbers, peel them and scrape out the seeds so the salad doesn’t get watery.

• Seed the cucumbers (don’t skip it). That soft, wet center is what thins out the dressing. A quick scrape with a spoon keeps everything snappy.

• Salt the cucumbers for extra crunch. After slicing, sprinkle with a pinch of kosher salt, let sit 10 minutes, then pat dry. This pulls out excess water and keeps the salad crisp longer.

• Dissolve the sugar fully. Whisk the dressing for a good 20–30 seconds. If the sugar isn’t dissolved, you’ll taste random sweet spots instead of a smooth balance.

• Chili heat is easy to control.

  • Mild: remove seeds and white ribs.

  • Spicy: keep seeds, or add a little more chili.

  • Using flakes? Start with 1/4 tsp—they build fast.

• Slice everything thin and even. Thin cucumbers and onion soak up the dressing better and are easier to eat. A mandoline helps, but a sharp knife works fine.

• Let it chill, but not forever. The sweet spot is 15–30 minutes in the fridge. It gets more flavorful without losing that fresh crunch. After a few hours it’s still good, just softer.

• Add peanuts right before serving. If you mix them in early, they soften. Toss them on top at the end for the best crunch.

• Taste and adjust.

  • More lime = brighter

  • A few extra drops of fish sauce = deeper and saltier

  • A small pinch of sugar = smoother and less sharp

• Make it a meal. Add shredded chicken, shrimp, or a handful of edamame and you’ve got an easy lunch bowl.

At Din Tai Fung, this cucumber salad is the kind of thing you happily order… and then realize you just paid $9.50 for cucumbers because it’s that addictive. The good news? It’s way cheaper to make at home, and you can get the same cold, crisp crunch with that garlicky-sesame, tangy-sweet bite—plus a little soy sauce depth—without leaving your kitchen.

Ingredients

Cucumbers

• 8 Persian cucumbers, sliced into 1/2-inch pieces

• 1 1/2 tablespoons kosher salt

Dressing

• 3 tablespoons rice vinegar

• 2 tablespoons sugar

• 1 1/2 tablespoons mirin

• 1 1/2 tablespoons toasted sesame oil

• 3 garlic cloves, finely grated or minced

• 1–2 teaspoons soy sauce (start with 1 tsp)

• 1/4 teaspoon kosher salt (or skip—see note)

To serve

• 1/2 tablespoon chili oil (more to taste)

• 1/2 tablespoon toasted sesame oil

• 1 Fresno chile, minced (optional)

Salt note: If your soy sauce is regular (not low-sodium), you can usually skip the 1/4 tsp salt in the dressing. Add it only if needed after chilling.

Instructions 

1) Salt the cucumbers (for crunch)

1. Put sliced cucumbers in a bowl.

2. Sprinkle with 1 1/2 tbsp kosher salt and toss well.

3. Refrigerate 30 minutes.

2) Rinse and dry (so the dressing doesn’t get watered down)

1. Drain the liquid.

2. Rinse cucumbers under cold water for 10–15 seconds.

3. Pat very dry with paper towels (this matters).

3) Make the dressing (dissolve the sugar fully)

In a small bowl, whisk until the sugar feels mostly dissolved:

• rice vinegar

• sugar

• mirin

• toasted sesame oil

• garlic

• soy sauce (1 tsp to start)

• optional 1/4 tsp salt

4) Marinate

1. Toss cucumbers with the dressing.

2. Cover and refrigerate at least 4 hours (best overnight).

5) Finish and serve

1. Toss again and taste.

2. If it needs more salt, add a tiny pinch (or another 1/2–1 tsp soy sauce).

3. Drizzle with chili oil and the extra sesame oil.

4. Add Fresno chile if using. Serve cold.

Loved this one? Save it now so you can find it fast later—tap the image below and pin it to your favorite Pinterest board.

Tips & Tricks (So It Tastes Like the Real Thing)

• Salt = crunch. Don’t skip it.
  The 30-minute salt rest pulls out water so the cucumbers stay snappy and the dressing doesn’t get diluted.

• Dry the cucumbers like you mean it.
  After rinsing, pat them very dry. If they’re wet, the dressing turns watery and the flavor gets flat.

• Use Persian cucumbers if you can.
  They’re naturally crisp with thin skin and fewer seeds. If using English cucumbers, scoop out the watery seed strip or expect a softer result.

• Keep the soy sauce subtle.
  Start with 1 teaspoon. You can always add more later, but too much will overpower the clean, bright flavor and darken the salad.

• Let it marinate long enough.
  Minimum 4 hours is where it starts tasting “restaurant.” Overnight is best.

• Taste and adjust after chilling.
  Cold food tastes less salty and less sweet. Always taste once it’s fully chilled, then tweak:

  • Needs more pop? add a tiny splash of rice vinegar.

  • Needs more depth? add 1/2 tsp soy sauce.

  • Needs more heat? add more chili oil.

• Don’t drown it in chili oil—finish lightly.
  Chili oil is a topper, not the base. Add a drizzle right before serving so it stays fragrant and doesn’t dominate.

• Toasted sesame oil only.
  Make sure it’s toasted sesame oil (dark, nutty). Regular sesame oil tastes different and won’t give that signature aroma.

• Sugar must fully dissolve.
  Whisk the dressing until it doesn’t feel gritty. If needed, let it sit 2–3 minutes, then whisk again.

• Best texture window:
  Peak crunch is usually 8–24 hours after mixing. Still tasty up to 2 days, then it starts softening.

• Want extra “Din Tai Fung” vibes?
  Add the Fresno chile and serve ice-cold, straight from the fridge—this salad is meant to be chilled, not room temp.

The flavor is simple but not boring: smoky paprika, garlic, a little sweetness, and that sharp Dijon edge that makes pork taste like more than “plain protein.” Slice it, serve it with whatever’s in your fridge, and you’re done.

Ingredients

• 1 1/2 pounds pork tenderloin (680 g)

• 3/4 teaspoon kosher salt (or 1/2 tsp fine salt)

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil

• 2 teaspoons Dijon mustard

• 2 teaspoons honey

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1/4 teaspoon chili flakes or chili powder (optional)

• 1 teaspoon brown sugar

• 1 teaspoon cornstarch

• 1 teaspoon lemon juice (optional, for the sauce)

Instructions

1. Preheat the air fryer to 400°F (200°C) for 3–5 minutes.

2. Trim and season: Remove any silver skin from the tenderloin. Season all over with salt and pepper. Let it sit for 15 minutes (this helps the seasoning work into the meat).

3. Mix the coating: In a small bowl, whisk together olive oil, Dijon, honey, garlic powder, onion powder, smoked paprika, chili (if using), brown sugar, and cornstarch until smooth.

4. Coat the pork: Pat the tenderloin dry, then rub the mixture all over.

5. Air fry: Place pork in the basket and cook for 16–20 minutes, flipping halfway through.

6. Check temperature: Insert a thermometer into the thickest part. Remove when it reaches 142–145°F (61–63°C).

7. Rest: Transfer to a cutting board and rest 8–10 minutes.

8. Make the sauce (quick): Stir 1–2 tablespoons of the resting juices into a small bowl with 1 teaspoon Dijon + 1 teaspoon honey (and lemon juice if using). Spoon over sliced pork.

9. Slice and serve.

If this pork tenderloin made your dinner easier, save it for later—pin the image below to your Pinterest board so you can find it again anytime.

Serving Ideas

Serve with roasted potatoes, rice, green beans, broccoli, or a simple salad.

Storage & Reheating

• Fridge: Airtight container for up to 4 days.

• Reheat: Air fryer at 350°F (175°C) for 3–5 minutes, just until warmed through.

Recipe Details

• Prep Time: 5 minutes

• Cook Time: 16–20 minutes

• Total Time: ~30 minutes

• Servings: 4

Video Recipe

FAQs

What temperature should pork tenderloin be cooked to?
Pork tenderloin is best cooked to 145°F (63°C) in the thickest part, then rested for a few minutes before slicing. The temperature will usually rise slightly as it rests.

How long does pork tenderloin take in the air fryer?
Most 1 to 1½-pound pork tenderloins take 16–20 minutes at 400°F (200°C), flipping halfway through. Exact timing depends on thickness and your air fryer model.

Should I flip pork tenderloin in the air fryer?
Yes. Flipping halfway through helps it cook more evenly and prevents one side from browning more than the other.

Do I need to marinate pork tenderloin first?
Not necessarily. This recipe uses a quick honey-Dijon rub that adds flavor without a long wait. If you have time, letting it sit for 15–30 minutes after seasoning can boost flavor, but it’s not required.

Why did my pork tenderloin turn out dry?
The most common reason is overcooking. Pork tenderloin is lean, so it dries out quickly if it goes much past 145°F. Using a thermometer and resting before slicing makes a big difference.

Can I use pork loin instead of pork tenderloin?
Not for the same cook time. Pork loin is thicker and needs longer cooking at a lower temperature. Stick with tenderloin here, or expect to adjust both time and temperature.

Can I stack or crowd the pork in the basket?
No. Leave space around the tenderloin so the hot air can circulate. Crowding can lead to uneven cooking and slower browning.

Should I line the air fryer basket with foil or parchment?
You can, but it may reduce airflow. If you use parchment, make sure it’s air fryer-safe and doesn’t block vents. A light spray of oil on the basket also helps prevent sticking.

How do I know when it’s done without a thermometer?
A thermometer is strongly recommended for tenderloin. If you don’t have one, slice into the thickest part: it should be just slightly pink and the juices should run mostly clear.

What’s the best way to reheat pork tenderloin without drying it out?
Reheat gently: air fryer at 350°F (175°C) for 3–5 minutes or until warmed through. Avoid overheating—lean pork dries out fast.

You get tender, golden-seared chicken pieces coated in a sticky soy-garlic glaze, with real mango bringing a gentle sweetness that keeps the heat from the jalapeños in check. The sauce clings to everything—perfect over rice, but just as good tucked into lettuce cups or served with a simple green side when you want dinner to feel a little more exciting without extra effort. If you’re craving that glossy, takeout-style bite at home (with ingredients you actually recognize), you’re going to love this one.

Ingredients 

Chicken

• 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces (900 g)

• 4 tbsp cornstarch (about 32 g)

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 3 tbsp olive oil (45 ml)

Mango Jalapeño Sauce

• 1/2 cup soy sauce (120 ml)

• 1/2 cup chicken stock (120 ml)

• 1/4 cup packed brown sugar (about 50 g) (reduced because mango adds sweetness)

• 1/2 cup ripe mango, finely diced or mashed (about 80–100 g)
  (ripe but still firm = best)

• 5 cloves garlic, minced

• 2 large jalapeños, sliced (seeded for less heat; use 3 for spicier)

• 1 tbsp cornstarch + 1 tbsp cold water (slurry)

For serving (optional but recommended)

• Steamed white rice

• Green veggie (broccoli, zucchini, green beans)

• Garnish: sliced scallions + sesame seeds + extra mango cubes

Instructions

1. 1. Make the sauce (stovetop-friendly).
      In a bowl, whisk together soy sauce, chicken stock, brown sugar, mango, and minced garlic. Set aside.

   2. Coat the chicken.
      Add chicken to a wide bowl. Sprinkle with 4 tbsp cornstarch, salt, and pepper. Toss until evenly coated and separated.

   3. Brown the chicken.
      Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed).
      Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate.

   4. Mix the slurry.
      Stir together 1 tbsp cornstarch + 1 tbsp cold water until smooth.

   5. Simmer the sauce + jalapeños.
      Carefully wipe excess grease from the skillet (leave a thin film). Pour in the sauce and add the jalapeño slices.
      Bring to a gentle simmer and cook 3–4 minutes, stirring, so the mango softens slightly and the sauce smooths out.

   6. Thicken into a glossy glaze.
      Whisk in the slurry. Simmer 30–90 seconds until thick, shiny, and able to coat the back of a spoon.

   7. Toss chicken back in.
      Add the chicken to the skillet and toss to coat. Simmer 2–4 minutes until everything is sticky and glazed.

   8. Finish.
      Turn off heat and stir in 1–2 tsp lime juice (or rice vinegar). This is the trick that makes mango taste fresh—not overly sweet.

   9. Serve.
      (Optional) Spoon over rice with extra sauce. Add a green veggies. Top with a few fresh mango cubes, scallions, and sesame seeds.

If this mango jalapeño chicken made your mouth water, go ahead and save it for later—share the image below to your favorite Pinterest board so it’s ready the next time you’re craving something sweet, sticky, and a little spicy.

Video Recipe

Storage & Reheating

Refrigerator:
Let the chicken cool completely, then store in an airtight container for up to 4 days.

Freezer:
Freeze in a freezer-safe container for up to 2 months. For best texture, freeze with a little extra sauce so the chicken stays moist.

Thawing:
Thaw overnight in the refrigerator before reheating.

Reheating (stovetop best):
Add the chicken to a skillet over medium-low heat with a splash of chicken stock or water (1–2 tablespoons). Warm gently, stirring often, until hot and glossy again.

Reheating (oven):
Place in a small baking dish, add a splash of stock or water, cover with foil, and bake at 350°F (175°C) for 10–15 minutes, or until heated through.

Make-Ahead Tips

• Prep ahead: Dice the chicken and slice the jalapeños up to 24 hours in advance. Keep refrigerated in separate containers.

• Sauce ahead: Mix the sauce ingredients (including mango) and refrigerate up to 24 hours. Stir well before using.

• For the best texture: Cook the chicken fresh and combine with the sauce right before serving whenever possible.

Helpful Cooking Tips

• Don’t overcrowd the pan: Brown the chicken in batches so it turns golden instead of steaming.

• Keep the sauce glossy: Let it simmer gently until it thickens, then toss the chicken back in. If it gets too thick, loosen with a small splash of stock.

• Control the heat: Remove jalapeño seeds for a milder dish, or leave some in for more spice.

• Mango sweetness varies: If your mango is very ripe and sweet, reduce the brown sugar slightly (start with 2–3 tablespoons and adjust).

Unlike heavily vinegary hot sauces, this one leans into fresh flavor. Ripe mango brings natural sweetness, lime adds brightness, and a quick blend turns everything into a silky sauce that works just as well on tacos as it does on grilled chicken, fish, eggs, or roasted vegetables. It comes together fast, keeps well in the fridge, and tastes even better after a short rest.

Ingredients

Brine

• 2 cups unchlorinated water (bottled, filtered, or spring) – 473 ml

• 1 tablespoon kosher salt, sea salt, or pickling salt – 17 g

Fermentation Ingredients

• 1½ cups ripe mango, peeled and cut into chunks

• 4–5 fresh jalapeño peppers, stems removed, cut into chunks

• 2 garlic cloves, peeled

• 1 white onion

After Fermentation

• 2 tablespoons white vinegar or apple cider vinegar

• 1 tablespoon fresh lime juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

Instructions

1. Make the brine

In a jug or bowl, combine the water and salt. Whisk until the salt is fully dissolved and the liquid looks clear. Use cool or room-temperature water, not hot.

2. Pack the jar

Use a clean 1-quart (1-liter) glass jar.
Add the garlic and onion first, then pack in the mango chunks and jalapeños. Press everything down gently so it’s compact, but leave about 1–1½ inches (2.5–4 cm) of space at the top.

3. Add brine and weigh down

Pour the brine into the jar until all the solids are fully submerged.
Use a fermentation weight to keep everything under the liquid. If you don’t have one, a small clean glass or a zip-top bag filled with a bit of brine works just as well.
Tap the jar lightly on the counter to release trapped air bubbles.

4. Ferment

Close the jar with a fermenting lid or a regular lid screwed on loosely.
Place it on the counter, away from direct sunlight, and let it ferment for 3–5 days.

During fermentation:

• Small bubbles are normal

• The brine may turn cloudy

• The smell should be pleasantly sour, slightly fruity, and fresh

Start tasting on day 3. When it tastes lightly tangy and balanced, it’s ready.

5. Strain and reserve the brine

Pour the contents of the jar through a fine mesh strainer set over a bowl.
Reserve the brine — you may need a little of it for blending.
Transfer the fermented mango, jalapeños, onion, and garlic to a blender.

6. Blend the hot sauce

Add the vinegar, lime juice, cumin, and coriander to the blender.
Blend until completely smooth.
If the sauce is too thick, add the reserved brine 1 tablespoon at a time until it reaches your preferred consistency.

Taste and adjust if needed:

• More tang → a splash of vinegar or lime juice

• More salt → a teaspoon of brine

• More heat → blend in an extra jalapeño (fresh or fermented)

7. Bottle and store

Transfer the finished sauce to clean glass bottles or jars.
Refrigerate and use within 2–3 weeks.
The flavor usually improves after the first day in the fridge.

Enjoyed this recipe? Go ahead and share the image below to your Pinterest board so it’s easy to find again.

Video Recipe

This fermented pineapple jalapeño hot sauce is great if you want something hotter than salsa but more interesting than plain sauce. The ferment does most of the work for you – you mix a brine, pack a jar, let it bubble on the counter, then blend with lime, vinegar, and warm spices. The result keeps beautifully in the fridge and tastes even better after a day or two.

Drizzle it over tacos, grilled chicken, shrimp, burgers, eggs, or pizza, or use it as a fiery dip for chips. Once you make a batch, it’s hard to go back to store-bought hot sauce.

Yields: about 2–2½ cups (500–600 ml) of sauce

Servings: 30–40
Fermenting jar: 1 quart / 1 liter glass jar
Storage jars: 2 x 250 ml bottles or small glass jars (see bottling step)

Ingredients

Brine

• 2 cups unchlorinated water (bottled, spring, or filtered) – 473 ml

• 1 tbsp kosher salt, sea salt, or pickling salt – 17 g

Fermentation Ingredients

• 2–3 garlic cloves, peeled

• ½ white onion

• 1 cup fresh pineapple, cut into chunks

• 4–5 fresh jalapeño peppers, stems removed, cut into chunks

After Fermentation

• 2 tbsp white vinegar

• 1 tbsp lime juice

• ½ tsp ground cumin

• ½ tsp ground coriander

Instructions

1. Make the brine

1. Add the water and salt to a jug or bowl.

2. Whisk until the salt is completely dissolved and the liquid looks clear.

   • Use non-iodized salt (kosher, sea, or pickling) so it doesn’t interfere with fermentation. 

2. Pack the fermenting jar

1. Use a clean 1 quart / 1 liter glass jar.

2. Place the garlic cloves and the half onion at the bottom.

3. Add the pineapple and jalapeño chunks on top, packing them down gently with a spoon.

4. Leave about 1–1½ inches (2.5–4 cm) of empty space at the top (headspace).   

3. Weigh everything down & add brine

1. Place a fermentation weight on top of the vegetables and fruit to keep them under the liquid.

   • If you don’t have one, use a small clean glass or a zip-top bag filled with a bit of brine.

2. Pour the brine into the jar until everything is fully covered.

3. Tap the jar lightly on the counter to release air bubbles.

4. Make sure all solids are under the brine; add a little more brine if needed and discard any extra.

4. Ferment the mixture (3–5 days)

1. Close the jar with a fermenting lid or a regular lid screwed on lightly so gas can escape.

2. Set the jar at room temperature, away from direct sunlight.

3. Ferment for 3–5 days:

   • The brine may turn cloudy and you might see small bubbles – this is normal.

   • Start tasting a small piece on day 3. When it tastes pleasantly tangy and slightly sour, it’s ready.

5. Strain and reserve the brine

1. Place a fine mesh strainer over a bowl.

2. Pour the contents of the jar through the strainer.

3. Keep the brine in the bowl – you’ll use a little of it to adjust the sauce thickness.

4. Transfer the solids (pineapple, jalapeños, onion, garlic) to a blender.

6. Blend the hot sauce

1. Add the vinegar, lime juice, cumin, and coriander to the blender.

2. Blend until smooth.

3. Check the texture:

   • If it’s too thick, add 1–2 tablespoons of reserved brine and blend again.

   • If you like it thinner, keep adding brine a spoonful at a time until you’re happy.

4. Taste and adjust:

   • More tang: add a splash of vinegar or lime juice.

   • Slightly more salt: add a teaspoon of brine and blend again.

7. Bottle and store

1. Pour the finished sauce into clean glass bottles or jars –

   • 2 × 250 ml bottles or a similar total of small jars (about 500–600 ml).

   • Woozy hot sauce bottles, small mason jars, or swing-top bottles all work well.

2. Seal tightly and refrigerate.

3. Use within 2–3 weeks for the best flavor and quality.
   The flavor will usually improve after sitting in the fridge overnight.

If this becomes one of your go-to sauces, share the image below to your Pinterest board so it’s always easy to get back to.

Video Recipe

FAQ for Fermented Pineapple Jalapeño Hot Sauce

How long should I ferment the jalapeños and pineapple?

Most of the time, 3–5 days at room temperature is enough. By day 3 you should see some bubbles, the brine may look a bit cloudy, and the veggies will smell pleasantly sour and tangy. If you want a deeper, funkier flavor, let it go a day or two longer and taste as you go.

Does the jar need to go in the fridge while it ferments?

No. The jar should stay at room temperature during fermentation. The fridge is too cold and slows everything down. Once you’ve blended the sauce and bottled it, then it goes in the fridge for storage.

What kind of salt and water should I use?

Use non-iodized salt like kosher, sea, or pickling salt. Iodized table salt can interfere with fermentation and add off flavors. For the water, stick to filtered, bottled, or spring water so you’re not dealing with chlorine, which can also slow things down.

Is it normal for the brine to turn cloudy or for things to float?

Yes. A cloudy brine and a few bubbles are both good signs that fermentation is happening. Some pieces might try to float—this is why a weight is helpful. As long as everything stays mostly under the brine and you don’t see fuzzy mold, you’re on the right track.

How spicy is this hot sauce?

It has a medium heat with a nice balance of sweet pineapple and tangy ferment. Using 4–5 jalapeños keeps it lively but not extreme. For extra heat, leave in more seeds and membranes or add an extra pepper. For a milder batch, remove most of the seeds before fermenting.

Can I use canned pineapple instead of fresh?

Fresh pineapple gives the brightest, cleanest flavor, but canned pineapple in juice can work in a pinch. If you use canned, drain it well and choose one without added syrup so the sauce doesn’t turn overly sweet.

How long will the finished sauce last in the fridge?

Once blended and bottled, the hot sauce keeps well for about 2–3 weeks in the refrigerator. Always use a clean spoon or shake straight from a squeeze bottle, and if anything ever smells off or looks strange, it’s better to toss it and make a new batch.

Can I make the sauce thicker or creamier?

Yes. For a thicker sauce, start with very little brine when blending, then add it one spoonful at a time until you like the texture. Blending a bit longer also helps it turn smoother and more velvety. You can mention a “creamier version” in the notes if you’d like to give your readers that option.

What can I put this hot sauce on?

It’s great on tacos, grilled chicken, shrimp, burgers, eggs, rice bowls, and pizza. You can also stir a spoonful into mayo or sour cream to make a quick spicy dip or drizzle for fries and roasted veggies. Once it’s in your fridge, it tends to end up on just about everything.

Ingredients

• 3 medium chicken breasts, pounded to an even thickness

• 1/2 cup basil pesto

• 2 tablespoons apple cider vinegar

• 1 tablespoon balsamic vinegar (or use 1 more tablespoon apple cider vinegar)

• 1 tablespoon fresh lemon juice

• 1 teaspoon EACH: dried basil, onion powder, garlic powder, kosher salt, dried oregano, dried rosemary (crushed between your fingers)

• 1/2 teaspoon EACH: paprika, black pepper

• 1/4 teaspoon red pepper flakes

Instructions

Marinate the Chicken

1. In a large bowl or freezer bag, whisk together the pesto, apple cider vinegar, balsamic vinegar, lemon juice and all of the dried herbs and spices.

2. Add the chicken breasts and turn them several times so every side is coated in the marinade.

3. Cover and marinate at room temperature for about 30 minutes, or refrigerate for at least 1 hour and up to 12 hours. (The longer it sits, the more flavorful and tender the chicken will be.)

4. If the chicken has been in the fridge, pull it out 20–30 minutes before cooking so it isn’t ice-cold going into the pan, oven or grill.

To Grill the Chicken

1. Preheat your grill to about 400°F with the lid closed. Clean and oil the grates.

2. Shake off any extra marinade and place the chicken on the hot grates. Close the lid and grill for 5–7 minutes per side, or until an instant-read thermometer in the thickest part reads 160°F.

3. Transfer to a plate, tent loosely with foil, and let rest for 5 minutes – the internal temperature will rise to about 165°F.

4. Brush with a spoonful of fresh pesto (optional).

To Cook the Chicken on the Stove

1. Heat 1 tablespoon olive oil in a large non-stick skillet or grill pan over medium-high heat.

2. When the oil is hot and shimmering, add the marinated chicken breasts. Cook, undisturbed, for 3–4 minutes, until the first side is deeply golden.

3. Flip, cover the pan with a lid, and lower the heat to medium. Cook another 5–7 minutes, depending on thickness, until the chicken reaches 160°F in the center.

4. Move the chicken to a cutting board, rest for 5 minutes, then slice into thin strips. Spoon any pan juices over the top and finish with a little extra pesto if you like.

To Bake the Chicken in the Oven

1. Preheat the oven to 425°F. Lightly grease a baking dish and arrange the marinated chicken breasts in a single layer.

2. Bake:

   • 14–16 minutes for smaller breasts (about 5–6 oz each)

   • 16–20 minutes for medium/large breasts (7–9 oz)

   • 20–25 minutes for very large pieces

   Always go by temperature rather than time – you’re aiming for 160°F in the thickest part.

3. Let the chicken rest on a cutting board for 5 minutes so the juices settle, then slice. Brush with a little more pesto and drizzle with the pan juices from the baking dish.

If this pesto chicken ends up on repeat at your place, save it for later and share the image below to your Pinterest board so you can find it anytime.

Italian Marinated Chicken Video

FAQ’s for Pesto Marinated Chicken

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work really well with this marinade and stay juicy even if they cook a little longer. They’ll usually need a couple of extra minutes per side on the grill or in the pan. Aim for the same internal temperature (about 165°F after resting).

How long can I marinate the chicken?
Anything from 30 minutes to about 12 hours is ideal. Under 30 minutes, the flavor won’t have much time to sink in. More than 12 hours and the acid from the vinegar and lemon can start to change the texture and make the outside a bit mushy.

Can I use store-bought pesto?
Definitely. This recipe is written with jarred pesto in mind. Just choose one you actually like the taste of, since it’s the main flavor. If your pesto is very thick, loosen it with a spoonful or two of olive oil so it spreads over the chicken easily.

What can I use instead of apple cider vinegar or balsamic?
If you’re out of apple cider vinegar, white wine vinegar or red wine vinegar will both work. I’d avoid plain distilled vinegar because the flavor is too sharp. You still want that gentle tang that makes the marinade bright without overpowering the basil.

How do I keep the chicken from drying out?
Two things help the most: pounding the chicken to an even thickness and not overcooking it. Use an instant-read thermometer and pull the chicken off the heat at about 160°F, then let it rest for 5–10 minutes. The temperature will climb a bit while it rests and the juices will stay inside rather than running all over the board.

Can I make this pesto chicken ahead of time for meal prep?
Yes, it’s great for meal prep. Cook the chicken, let it cool, then slice and store it in an airtight container in the fridge for up to 3–4 days. I like to spoon a little of the pesto “glaze” or pan juices over the slices before chilling so they stay moist and flavorful.

Can I freeze the marinated chicken?
You can. Add the chicken and marinade to a freezer bag, press out the air and freeze for up to 2–3 months. Thaw it overnight in the fridge, then cook as directed. It’s an easy way to have a batch of pesto chicken ready to go on a busy day.