Habanero and Pineapple Hot Sauce (Sweet, Spicy & Tropical)

Habanero and Pineapple Hot Sauce (Sweet, Spicy & Tropical

If you’re looking for a hot sauce that truly balances heat with flavor, this Habanero and Pineapple Hot Sauce is it. Packed with fiery peppers like Habanero, Pimento de Neyde, or even Carolina Reaper, this sauce delivers serious heat—but the tropical sweetness of pineapple rounds it out beautifully. A splash of apple cider vinegar adds depth, while honey and warm spices give it a rich, layered taste.

Whether drizzled over chicken wings, tacos, glazed on grilled chicken, or stirred into soups, this sauce offers the perfect combination of sweet, smoky, spicy, and tangy.

Ingredients:

• 1 tbsp olive oil

• 1 whole pineapple, peeled and chopped

• 500 g (1 lb) habanero peppers and/or Pimento de Neyde

• 1 large onion, diced medium

• 2 cloves garlic, chopped

• ¾ cup apple cider vinegar

• ½ cup honey

• ½ cup sugar

• 1 tbsp paprika

• 1 tbsp cumin seeds

• 2 tsp black pepper

• 2 tsp salt

• 1 tbsp oregano

• 3 cups water

Safety Tip: Wear gloves when handling superhot peppers, avoid touching your face, and wash hands thoroughly afterward. Eye protection is also recommended for extremely hot peppers like Carolina Reaper.

Instructions:

1. Prepare the peppers: Rinse peppers and remove stems. Keep seeds in for maximum heat or remove some for slightly milder sauce.

2. Toast & sauté: Heat olive oil in a large pot over medium heat. Add cumin seeds and toast 1 minute until fragrant. Add pineapple and onion; sauté 5 minutes until softened. Add garlic and cook 1 more minute.

3. Add honey & peppers: Stir in honey, peppers, and sugar. Cook 3–4 minutes.

4. Combine flavors: Add apple cider vinegar, paprika, oregano, salt, black pepper, and water. Stir well.

5. Simmer: Bring to a boil, then reduce heat and simmer uncovered 20–30 minutes, until pineapple and peppers are very soft.

6. Blend: Carefully transfer mixture to a blender (work in batches if needed). Blend until smooth, venting the lid slightly to release hot steam.

7. Optional straining: For a silky-smooth sauce, pass through a fine-mesh strainer or chinois to remove pulp and seeds.

8. Adjust consistency: Return blended (and optionally strained) sauce to the pot. Add water if too thick, or simmer longer if too thin.

9. Bottle & store: Pour hot sauce into sterilized woozy bottles or mason jars. Seal and refrigerate.

Storage Notes

• Refrigerated Shelf Life: 3–4 months in sterilized jars or bottles.

• For Longer Storage (Shelf-Stable):

  1. Check acidity: Ensure pH is ≤4.2 using pH strips or a digital meter.

  2. Prepare jars: Wash jars and lids in hot soapy water; keep warm.

  3. Fill jars: Ladle hot sauce into jars, leaving ½ inch (1.25 cm) headspace. Wipe rims and apply lids and bands finger-tight.

  4. Process: Submerge jars in boiling water (cover by 1 inch / 2.5 cm). Process half-pint or pint jars 15 minutesat sea level; adjust for altitude.

  5. Cool & check seals: Let cool 12–24 hours. Lids should be concave and not flex when pressed.

  Properly sealed jars can be stored in a cool, dark pantry up to 12 months. Once opened, refrigerate and use within 1–2 months.

Texture Tips

• Rustic style: Keep unstrained for a thicker, chunkier sauce—great for marinades, stews, and glazes.

• Silky smooth: Strain through a fine-mesh sieve or chinois for a velvety finish—perfect as a table sauce for tacos, eggs, pizza, or roasted veggies.

Bubbling of the hot sauce after its water bath to certify shelf stability.

Both versions keep the same bold, sweet-and-spicy flavor—choose the texture that fits your dish!

Habanero and Pineapple Hot Sauce (Sweet, Spicy & Tropical)

Print

With ImageWithout Image

Author: Richelle Fortin

If you’re looking for a hot sauce that truly balances heat with flavor, thisHabanero and Pineapple Hot Sauceis it. Packed with fiery peppers likeHabanero,Pimento de Neyde, or evenCarolina Reaper, this sauce delivers serious heat—but the tropical sweetness of pineapple rounds it out beautifully. A splash of apple cider vinegar adds depth, while honey and warm spices give it a rich, layered taste.

Ingredients

• 1 tbsp olive oil
• 1 whole pineapple, peeled and chopped
• 500 g (1 lb) habanero peppers and/or Pimento de Neyde
• 1 large onion, diced medium
• 2 cloves garlic, chopped
• ¾ cup apple cider vinegar
• ½ cup honey
• ½ cup sugar
• 1 tbsp paprika
• 1 tbsp cumin seeds
• 2 tsp black pepper
• 2 tsp salt
• 1 tbsp oregano
• 3 cups water
• Safety Tip: Wear gloves when handling superhot peppers, avoid touching your face, and wash hands thoroughly afterward. Eye protection is also recommended for extremely hot peppers like Carolina Reaper.

Instructions

1. Prepare the peppers: Rinse peppers and remove stems. Keep seeds in for maximum heat or remove some for slightly milder sauce.
2. Toast & sauté: Heat olive oil in a large pot over medium heat. Add cumin seeds and toast 1 minute until fragrant. Add pineapple and onion; sauté 5 minutes until softened. Add garlic and cook 1 more minute.
3. Add honey & peppers: Stir in honey, peppers, and sugar. Cook 3–4 minutes.
4. Combine flavors: Add apple cider vinegar, paprika, oregano, salt, black pepper, and water. Stir well.
5. Simmer: Bring to a boil, then reduce heat and simmer uncovered 20–30 minutes, until pineapple and peppers are very soft.
6. Blend: Carefully transfer mixture to a blender (work in batches if needed). Blend until smooth, venting the lid slightly to release hot steam.
7. Optional straining: For a silky-smooth sauce, pass through a fine-mesh strainer or chinois to remove pulp and seeds.
8. Adjust consistency: Return blended (and optionally strained) sauce to the pot. Add water if too thick, or simmer longer if too thin.
9. Bottle & store: Pour hot sauce into sterilized woozy bottles or mason jars. Seal and refrigerate.

Did you make this recipe?

Tag @richelle.fortin on instagram and hashtag it #strawberry dessert