Chili Pepper Madness

March 13, 2017

Pineapple-Jalapeno Hot Sauce

Pineapple-Jalapeno Hot Sauce – Recipe Pineapple-Jalapeno Hot Sauce – Recipe

Make your own sweet and spicy all-purpose hot sauce at home with chopped pineapple and jalapeno peppers. Here is the recipe.

This is one of those recipes that you can put on just about anything. That's the thing about hot sauces - you find one you love and just douse every bit of food with the stuff because you really can't help it. I mean, it's hot sauce, right? It's awesome. There is saying that "beer is proof that God loves us and wants us to be happy", but you know what? I think that is true of hot sauce.

Well, maybe both beer and hot sauce. But that's just me!

Case in point - this particular hot sauce made with pineapple and jalapeno peppers. It is tasty, my friends. I made this when I was down in Florida and wanted a utility sauce that would go on anything. I had cooked up a large pork shoulder and froze that in portions, and also planned on getting my hands on as much fresh fish as I could find. We're talking fresh grouper, red snapper, sheepshead, so many options!

Pineapple-Jalapeno Hot Sauce – Recipe

This hot sauce is ideal for these types of meals. Use it to drizzle over fish or shrimp tacos, pulled pork or pretty much ANY cut of pork, a nice grilled chicken breast or oven roasted chicken wings. It's simple to make, really. Toss all of the ingredients into a food processor and process it until it is nice and smooth. The ingredients include pineapple, jalapeno peppers, onion, garlic, tomato, cilantro, lime juice and apple cider vinegar, with a bit of salt and pepper to your own personal tastes. 

Bring it to a quick boil in a small pot and let it simmer about 10 minutes. Cool and BOOM! Hot sauce is done. You CAN strain it at this point if you'd like. If you want a sauce with a consistency more like Tabasco, push it through a sieve and discard the pulp. I kept this more chunky. I wanted the substance of it, though it works either way.

Keep it simple and tasty! I hope you enjoy the hot sauce.

Here are answers to some of the most common questions I get on other sauces:

How long will this sauce keep? It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. I have not measured the ph of this sauce, but I won't have it around very long anyway. If you're concerned, add more vinegar to lower the ph.

Where'd you get that sauce bottle? I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack.

Can I process this hot sauce for longer storage? Absolutely. Just be sure to use proper canning/jarring safety procedures.

What should I do with hot sauce? Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!

Check out more Hot Sauce Recipes.

Pineapple-Jalapeno Hot Sauce – Recipe

Pineapple-Jalapeno Hot Sauce – Recipe


  • 1-1/2 cup finely chopped pineapple
  • 1 small white onion, finely chopped
  • 2 jalapeno peppers, finely chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, finely chopped
  • 2 tablespoons chopped cilantro
  • Juice from 1 lime
  • ¼ cup apple cider vinegar
  • Salt and pepper to taste

Cooking Directions

  1. Add all of the ingredients to a food processor and process until smooth.
  2. Bring to a quick boil in a pot and reduce heat. Simmer for 10 minutes.
  3. Cool and store in sterilized bottles. Enjoy!
Pineapple-Jalapeno Hot Sauce - Recipe

Don't Stop Here! How About Some More Chili Pepper Recipes and Info?


  • Comment Link mack October 02, 2017 posted by mack

    I got jalapeño oil in my nose and now I can't smell anything. Nice recipe tho

  • Comment Link Andy August 27, 2017 posted by Andy

    Just made this tonight, I had a lonely habanero that needed used so I added it to the party. I substituted cherry tomatoes from my garden instead of a whole and used white distilled vinegar. Wow! The heat was perfect, sweet taste of pineapple was refreshing. Can't wait to try it on fish tacos.

    REPLY: That's great, Andy! -- Mike from Chili Pepper Madness.

  • Comment Link john y August 21, 2017 posted by john y

    how big were the japalenos? the ones from my garden are smaller than the stores, any estimate as to how many cups of sliced jalapenos?

    REPLY: John, I used large jalapenos, but figure on about 1 cup chopped. That should be sufficient, though you can easily include more. -- Mike from Chili Pepper Madness.

  • Comment Link Boo June 19, 2017 posted by Boo

    How long will this keep?

    REPLY: Boo, these sauces typically last a few months in the fridge, though you can keep them longer if you add more vinegar. -- Mike from Chili Pepper Madness.

  • Comment Link Linda March 14, 2017 posted by Linda

    Can I use canned pineapple?This sounds so good,thanks.

    REPLY: Absolutely! -- Mike from Chili Pepper Madness.

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US


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