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Sambal Nenas - Pineapple Chili Relish

Pineapple is always present in Indonesia, and it is only natural that we have a sambal (chili sauce or relish) made with pineapple. I always treat my fruit based sambal, like sambal mangga and sambal nenas, more as relish or even side dish, rather than as sauce. If you happen to make grilled fish, or other grilled seafood, be sure to have fruit based sambal handy, you won’t be able to stop eating the fish, or the sambal, until both are gone! ;)

Sambal Nenas - Pineapple Chili Relish
Sambal Nenas - Pineapple Chili Relish

I commonly see two varieties of pineapple in Indonesia, nenas batu and nenas madu. For making this sambal, I prefer _nenas batu _since they are smaller in size. One nenas batu is just the perfect amount to make this sambal. If you use the bigger variety like nenas madu, you can make two batches of this recipe.

Sambal Nenas - Pineapple Chili Relish
Sambal Nenas - Pineapple Chili Relish

Sambal Nenas - Pineapple Chili Relish

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Serves: 4

Print Recipe


  • 2 tablespoon oil
  • 5 red anaheim chilies (Indonesian: cabe merah besar)
  • 5 bird eye chilies (Indonesian: cabe rawit)
  • 5 shallots (Indonesian: bawang merah)
  • 3 cloves garlic (Indonesian: bawang putih)
  • 1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 small ripe pineapple (Indonesian: nenas batu), peeled, cored, and cut into 1/2 inch pieces


  1. Heat oil in a frying pan and sauté anaheim chilies, bird eye chilies, shallots, garlic, and shrimp paste until fragrant and fully cooked, stir occasionally. About 5 to 8 minutes.
  2. Grind the cooked ingredients along with salt and sugar in a food processor (or a pestle and mortar) into a coarse paste.
  3. Mix together the chili paste with pineapple until the pineapple pieces are fully coated with chili paste. Serve immediately.
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Indonesian Kitchen


  • Chris Chris says:

    My! I was hoping you would post this recipe, pineapple chilli and it's here! Thanks Anita! You have all the recipes I look for! Love your site ;)

  • stuart stuart says:

    was recently in bali and my partner had ayem tepeng manis(hope my spelling is correct) and fell in love with it ,been trying find it but cant, I know it chicken in batter with chilli and pinapple ,similar to sweet and sour chicken but this had no tomato and light in colour but it still packed a punch on flavour and preferred the dish ,as being from Scotland believe it or not there are no Indonesian food shops or restaurant's so trying to find stuff is hard PLEASE HELP IN MY QUEST TO MAKE MY PARTNER HAPPY STUART X

    • Anita Anita says:

      Hi Stuart, my best guess is probably "ayam goreng tepung asam manis". In which case, that is basically our sweet and sour chicken. Sometimes, we also called it "ayam koloke". But most recipes for ayam koloke (or ayam goreng tepung asam manis) will have tomato in it, maybe not tomato chunks, but at least the sauce typically include some tomato ketchup. If the one you had in Bali truly has no tomato at all, then it will be a very difficult search, unless my guess misses the mark completely.

  • Rajinder Rajinder says:

    I minus the belachan but added peanuts instead. I changed the recipe slightly but followed more or less the same method. I used red onions, red and dried chilies. I dry fried the peanuts and pounded separately. The sambal was very nice and it disappeared very fast.

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