I admit, not every meal I cook is from scratch. I’d say maybe 99% of them are home-cooked. But for that other 1% I’m a sucker for something pre-cooked, and often it’s pre-cooked chicken fingers (I use Tyson’s Crispy Chicken Strips, actually). I can’t help it. I like them. To make myself feel better about eating them I make my own sauce for dipping. This chili sauce is easy to make, which fits in well with the I-don’t-have-time-to-cook-dinner theme, and it goes great with chicken fingers.
A little sweetness and a little fruitiness. It’s the perfect sauce for chicken fingers or nuggets (that reminds me, check out my homemade chicken nuggets!). It’s also fantastic for shrimp, boiled or deep fried. You can use thawed frozen mango and canned pineapple instead of fresh, making this sauce easy to make any time of the year.
Chili Sauce for Chicken Fingers
- 1 cup sweet chili sauce
- 1/2 cup mango chopped
- 1/2 cup pineapple chopped
- Place all ingredients into a blender or food processor and blend until smooth.
- Serve cold or at room temperature.
Nutritional values are approximate.