Pineapple Habanero Hot Sauce is a vibrant blend of sweet tropical pineapple and fiery habanero peppers, creating a tantalizing condiment that brings a bold and balanced kick to everything from tacos to grilled meats and seafood.
Why You’ll Love This Recipe
I love how this sauce combines the bright sweetness of fresh pineapple with the intense heat of habaneros. It’s customizable—removing seeds can tame the spice, or I leave them in for a scorching punch. It’s ready in about 30 minutes, and the flavor adds warmth and brightness to so many dishes—meals instantly feel more festive and vibrant.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups fresh pineapple, chopped
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4–6 habanero peppers, stemmed (seeded for less heat)
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½ cup white onion, chopped
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3 cloves garlic, peeled
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½ cup apple cider vinegar
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¼ cup water
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1 tbsp lime juice
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1 tbsp honey (optional)
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1 tsp salt
directions
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In a medium saucepan over medium heat, I sauté the onion, garlic, and habaneros in a splash of oil for about 3–4 minutes, until they smell fragrant.
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I add the chopped pineapple, apple cider vinegar, water, lime juice, honey (if I want a bit more sweetness), and salt, then bring the mixture to a gentle simmer.
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I let it cook uncovered for 10–15 minutes, until the pineapple is soft and the mixture has reduced slightly.
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Carefully, I transfer it to a blender and blend until smooth, adding more water if needed to reach the desired consistency.
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Optionally, I strain the sauce through a fine-mesh sieve for a smoother texture.
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Once cooled, I pour it into a sterilized bottle or jar and refrigerate.
Servings and timing
This recipe yields approximately 16 servings (1 tablespoon each).
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total time: 30 minutes
storage/reheating
I store the sauce in a sterilized jar in the refrigerator for up to one month. No reheating is necessary—just shake well before using. If the sauce thickens, I stir in a splash of water or vinegar to restore the right pourable consistency.
Variations
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Milder version: Remove seeds from habaneros and reduce to 3 peppers.
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Extra sweetness: Add 1–2 tablespoons of brown sugar or increase honey.
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Smoky twist: Substitute one habanero with a chipotle pepper.
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Herb infusion: Add fresh cilantro or basil before blending for herbal brightness.
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Fruit alternatives: Use mango or peach instead of pineapple for a different fruity flavor.
FAQs
How hot is this sauce?
I’d rate it as medium-hot—the habaneros bring real heat, but the pineapple and honey help mellow the burn. Removing seeds makes it more approachable.
Can I use canned pineapple instead of fresh?
Yes, I can use canned pineapple (drained) in a pinch, but fresh gives the best bright flavor and texture.
How do I sterilize the jar?
I wash the jar with hot soapy water, rinse well, then boil it for 10 minutes or use a dishwasher cycle with sanitizing setting. Always fill with hot water and let it cool before adding the sauce to avoid cracking.
Will this ferment if stored long-term?
No, because the vinegar acts as a preservative. Kept refrigerated, it stays fresh for about a month. I always check for mold or off smells before using older sauce.
Can I freeze this hot sauce?
Absolutely—I freeze it in small portions (ice cube trays work great) and thaw as needed. Thawed sauce may separate slightly but re-blends easily with a quick stir.
Conclusion
I find this Pineapple Habanero Hot Sauce to be the perfect balance of sweet, spicy, and tangy. It’s quick to make, easy to tweak, and elevates everything from tacos and seafood to eggs and sandwiches. Plus, homemade hot sauce impresses guests more than anything store-bought. I hope you enjoy making and savoring this bold and delicious condiment!
