Make your own sweet and spicy all-purpose hot sauce at home with chopped pineapple and jalapeno peppers. You will absolutely love it!
Pineapple-Jalapeno Hot Sauce 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!
Why This Hot Sauce is Awesome!
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.
Pineapple-Jalapeno Hot Sauce Ingredients
- Pineapple. Finely chopped.
- White Onion. Small, finely chopped.
- Jalapeno Peppers. Finely chopped.
- Garlic Cloves. Minced.
- Tomato. Finely Chopped.
- Cilantro. Chopped.
- Lime Juice.
- Apple Cider Vinegar.
- Salt and Pepper. To taste.
How to Make this Pineapple-Jalapeno Hot Sauce - The Recipe Method
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 all to a quick boil in a small pot and let it simmer about 10 minutes.
Cool and BOOM!
Hot sauce is done.
To Strain or Not to Strain - A Hot Sauce Conundrum
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.
If you DO strain out the pulp, don't throw it away. Consider dehydrating it to make a nice seasoning blend. See How to Make Seasonings from Strained Hot Sauce 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.
Check out my other Hot Sauce Recipes, too.
Recipe Tips & Notes
- I find sauce bottles 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.
- If you want to process this hot sauce for longer storage, be sure to use proper canning/jarring safety procedures. Make sure the ph is 4.0 or below.
Storage & Leftovers
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. If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
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. I hope you find it helpful!
Check out These Related Recipes:
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pineapple-Jalapeno Hot Sauce – Recipe
Ingredients
- 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
Instructions
- Add all of the ingredients to a food processor and process until smooth.
- Bring to a quick boil in a pot and reduce heat. Simmer for 10 minutes.
- Cool and store in sterilized bottles. Enjoy!
Notes
Nutrition Information
Antoinette Dunne says
Hi Mike,
Made your Pineapple Jalapeno Hot sauce some time back, forgot to pass comment.
Really enjoyed the combination of ingredients, shared with family. Went down a treat. Still looking for the list of (chillies) Chilis you use in your recipes, found some plants. Thank you for adding comments from your readers too, found answers to many of my questions.
Ant
Mike H. says
I am glad to hear that, Ant - enjoy the sauce! =)
Kat says
I just made this now. Used canned pineapple and added cayenne pepper. Is delicious! Looking forward to having it on chicken with salad in a tortilla. Thank you for the great recipe. Your layout is attractive and easy to follow.
Mike H. says
I am happy to hear it, Kat. Enjoy!
Melissa Romans says
We ate this up! Turned out to be a condiment we’ll make more of next growing season. I was looking for a way to use up some of our end of the season red jalapeños. The color was very nice with the red flecks of the pepper and the green of the cilantro. Just happened to gave a yellow tomato to put it n the mix. I did use canned pineapple and worked wonderfully!! Thank you!
Mike Hultquist says
Awesome! Glad you enjoyed it, Melissa! Yes! I love to hear it.
Jonathan Rodwell says
Hi Mike
I use Sriracha chillies and mix a small amount of the sauce with mayonnaise and have that with grilled chicken breasts, the kids live it
Mike Hultquist says
Perfection! Very nice.
Double S says
Phenomenal. Good heat, with some tang from the pineapple. I left mine a little chunky, somewhere between a salsa and a hot sauce. Super good, and worth making again.
Anne-Marie K says
This is the fourth of your salsa or sauces I've tried. I like it but think that next time I'd leave the tomato out. My son and neighbor are my taste testers and they both give it a thumbs up.
Mike Hultquist says
Glad they enjoyed it!
AJ Lau says
I like your overall presentation, with everything you do. I'm a seasoned hot sauce maker and gardener. Guessing you can do this similarly with fermented veggies (including the peppers), as well? I'm not for fermenting the "classic" fruits (obvious outcome, albeit tomato technically is a fruit), rather I add it at the blending stage. Thanks!
Mike Hultquist says
Yes, you surely can with fermented veggies.
Lakshman says
Great recipe. I skipped the tomato and added a bit more pineapple, it was amazing. Thank you!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it! I appreciate it!
Sarah says
Recipe looks lovely! Was just wondering how long this keeps for? Was hoping to make a big batch and give it to people for Christmas.
Michael Hultquist - Chili Pepper Madness says
Thanks, Sarah. This should last several months in the refrigerator. You could add in extra vinegar for a bit longer keeping. Fruit-based sauces don't last as long, but you'll still get a long time out of this. Enjoy!
Arcelia plazola says
I made it's soooo good! I don't have sterilize bottles,what can I do ? Thankyou.
Michael Hultquist - Chili Pepper Madness says
Just make sure the bottles are very clean, Arcelia. Should be fine. Enjoy!
Peggy Guerin says
I've not yet made this. I am in a fermenting kick right now. If I were to use this basic recipe for fermenting would I keep all the non-pepper ingredients to add AFTER the pepper fermentation or add them prior to? I know in some fruit hot sauces you don't add the fruit or citrus till the very end. Thanks so much. I love your Sriracha recipe, it's out of this world!
Michael Hultquist - Chili Pepper Madness says
Peggy, you can ferment the fruits and veggies here, then add vinegar, etc, later. Fruits have a lot of sugar content, so you might see a lot of activity. Or you can add them at the end as well. It's really your choice. I would try both ways and compare.
Katie says
My fiance and I just love this recipe though we have mixed it up a bit. We use jalapeno and habanero peppers and a combo of peach, mango and orange instead of pineapple but so so good
Michael Hultquist - Chili Pepper Madness says
Excellent, Katie! Sounds wonderful!
Danielle Davila says
I made this right now! Soo good but I forgot to count the calories while I was making it. How much calories are in like 2 tablespoons of this?
Michael Hultquist - Chili Pepper Madness says
Thanks, Danielle. Very few calories in only a couple tablespoons. Enjoy!
Teresa says
Very yummy! I didn't have apple cider vin, so I used regular white vin. I had oven roasted some jalapenos from the garden the day before, so I used those. I used 4 all together, but scraped the seeds out of two of them. It was the perfect amount of sweet and spicy! We ate them on fish tacos, but I see myself putting this salsa on everything 🙂
Thank you for the recipe!
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Teresa!!
John says
Hello how much hot sauce dies your recipe yield?
Thank you
John
Michael Hultquist - Chili Pepper Madness says
John, this should yield a bit more than 2 cups.
Sarah says
Thanks for your encouragement, Mike.
I did remove seeds but not all white flesh. . The degree of heat is perfect for my family.
It took 8 of my little jalapeños for this recipe.
I see from another of your comments that this recipe can be frozen.
So I continue to cook up my harvest to freeze. (It will keep us warm in the upcoming Canadian winter!)
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Sarah!!!
Sarah says
Question: the cup of jalapeños in the Pineapple-Jalapeños recipe, do you keep in the seeds or remove seeds first?
Michael Hultquist - Chili Pepper Madness says
Sarah, you CAN remove them if you'd like. If you scoop out the whitish innards, you'll remove much of the heat. FYI. I usually leave them in. You can also strain the sauce afterward if you'd like to remove them. Let me know how it goes for you.
Tracy says
I was wondering if you could freeze this?it sounds delightful and I'll be making it this week.
Michael Hultquist - Chili Pepper Madness says
Tracy, yes, you can freeze this hot sauce. No problem! Enjoy.
Sara says
Delicious! We strined half the batch and left the other half as more of a salsa. Used grilled pineapple and left out the cilantro. My new favorite hot sauce/ salsa! Light and summery, perfect for our garden fresh jalapenos!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Sarah! I love it. Got yourself a sauce AND a salsa! Very nice.
Chris says
Can't wait to try make this sauce, I've had a burning desire to try a pineapple version particularly.
However, I can only get jarred sliced Jalapenos at the moment so may have to wait until I can get fresh. Or may just give it a go regardless?!
Michael Hultquist - Chili Pepper Madness says
Thanks, Chris. Jarred pineapples work great for this recipe. Give it a go!
Oleksandr says
Good afternoon, great recipe.
Apparently I made a mistake with cilantro
"2 tablespoons chopped cilantro"
Is it fresh or dried cilantro?
Used about 30 grams of fresh, the sauce acquired a very pronounced taste and smell of cilantro, I want to reduce it
And after tasting the sauce, I immediately got the idea that I want to add a green apple
I like the taste of jalapenos, but it gives too little heat, so I immediately added 5 dried red savina peppers, but I think you can add a couple more ghostly ones and it will be perfect
Oh yes, the sauce looks very stratified, added xanthan gum to give uniformity
Michael Hultquist - Chili Pepper Madness says
Thanks, Oleksandr. I use fresh cilantro in the recipe. You can definitely add other ingredients to balance things out, just as you have done perfectly. Green apple would be wonderful here. Great heat and flavor with the red savinas. I love it! Save some for me, please! Enjoy.
Martin says
My first proper hot sauce, (excluding the ones I did only mixing with vinegar or olive oil) and I love it !
The recipe is very well balanced, tastes amazing. (but it's not yellow, mine is red)
Enjoy
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Martin! Thanks for commenting!
John C says
Great flavor! I made a test batch that had a perfect mild-medium heat. I then made a 4x batch, where I used half green jalapenos and half red (extra-ripe) jalapenos. This large batch tasted great but could have used a little more heat. Next time I'll stick with the green jalapenos because there is already lots of sweetness from the pineapple. Overall great recipe, I bottled these as Christmas gifts and everyone loved it!
Michael Hultquist - Chili Pepper Madness says
Great to hear, John! Thanks for sharing your experience with everyone. I greatly appreciate it! They do make wonderful Christmas presents.
Chuck says
Quick question Michael when your recipes call for white vinegar is it distilled you are using
Michael Hultquist - Chili Pepper Madness says
I personally like to use a good quality vinegar, like champagne vinegar, but I use distilled white vinegar a lot as well.
Nokthula Banks says
I just made this following your directions and it was awesome. However once I heated it, it seemed to thin out. I removed the pulp and then it was really watery so I added the pulp back in. I really liked the consistency before cooking it. What did I do wrong? Do I have to cook it? Still love the taste but it's to thin....
Michael Hultquist - Chili Pepper Madness says
Nokthula, the liquid releases more when cooked. You can keep processing it until you get a consistency you prefer, though with pineapple, it will usually be pretty liquidy. It's better cooked, IMO, but you can enjoy it without cooking. You can also use a bit less pineapple and play with the ingredient ratios to get a consistency you like. Let me know what you wind up doing.
Anthony says
Hi
How. Do I thin down your chilli sauce .i cannot find how to thin I only how to thicken it
Thank you
Regards
Anthony
Michael Hultquist - Chili Pepper Madness says
Anthony, you can swirl in some water and/or pineapple juice for this recipe to thin it out. Let me know how it goes.
LoveThyCookie says
This sounds amazing, however I don’t want to use the tomato, any suggestions for a substitute or just leave it out? Thanks
Michael Hultquist - Chili Pepper Madness says
You can easily skip the tomato if you'd like. Substitute extra peppers or some fruit instead! Let me know how it turns out for you.
John says
I tried this recipe with Mucho Nachos peppers instead of jalapenos and it worked great!! Definitely turned out more green than yellow pineapple color. Anyway the flavor is good and it's easy to make.
Michael Hultquist - Chili Pepper Madness says
Perfect, John! I think this would be GREAT with those peppers. Nice change up! Thanks for commenting.
LeoCharles says
Amazing recipe! Just one question. Why does it turn dark orange when simmering on the stove? And Im planning to bottle it, but i heard sauces have to be 185 F degrees before bottling. Is it necessary for it to reach 185F if im planning to also add sodium benzoate?
I truly appreciate your time.
Thanks in advance!
Michael Hultquist - Chili Pepper Madness says
Leo, the ingredients will darken from the heat/simmering process. When you bring it to a boil, you reach over 185F (212F, actually). I hope this helps!
Oskar Abley says
Loved the recide but used what I had. There was a third of a glass of lime juice a medium tin of pinappple several hot chillies 2 small reapers, a large 7 pot and two others and then seven black beauties. A tablespoon of fresh garlic half a big onion and half a cup of apple vinegar. Of course the salt
Cooked for twenty minutes outside and realised I didn't have enough for the jar I had which was about 375 gm, so I added about a cup of palm sugar pieces to make up the bulk. Further cooking till the sugar was fully melted.
Filled a lovely french jam jar with in and label it very hot PINEAPPLE SURPRISE hahahahahah hahahahah.
You can imagine someone carefully putting only a teaspoon of it on a hotdog because of the label not realising that much would be enough to kick start hell if it went out. Hahahahahah
Must admit too scared to open the lid. Whilst vitamising the ingredients the fumes that came out when I opened the lid were breath taking.
Thanks this has been a fun ride.
Oskar
Michael Hultquist - Chili Pepper Madness says
Sounds great, Oskar. Thanks.
jazzydaddy says
Will the JALAPENOs turn the sauce green. I want to keep the color of the pineapple. Also how can it be thicken. I know you can use the pulp but what are some other options.
Michael Hultquist - Chili Pepper Madness says
Jazzdaddy, I only used 2 jalapeno peppers so it didn't turn green. It might turn more green if you use more jalapeno peppers. You can see by the photo it is pretty pineapple colored. To thicken it, process it more and simmer it for more than 10 minutes to pull out some of the moisture. Let me know if that works for you. You can also swirl in just a bit of corn starch or arrow root to thicken and simmer, which won't affect flavor.
Marvin says
Can this be canned as is or should an adjustment be made?
Michael Hultquist - Chili Pepper Madness says
Marvin, check the ph on your finished hot sauce first before canning. It should be 4.0 or below.
carolyn says
Great on baked sweet potato. Also plan to freeze it as popsicles.
Michael Hultquist - Chili Pepper Madness says
Thanks, Carolyn! I love the popsicle idea!
john y says
I ended up adding a teaspoon of curry per instance of this recipe and it was awesome!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, John!
William says
Just made this with ghost peppers and habaneros and it is amazing
mack says
I got jalapeño oil in my nose and now I can't smell anything. Nice recipe tho
Michael Hultquist - Chili Pepper Madness says
Perfect!
Andy says
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.
john y says
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.
Boo says
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.
eva says
love it it is very good but i put much less jalapeno and 6 minutes in the vitamix thank you
Michael Hultquist - Chili Pepper Madness says
Sounds good, Eva!
Linda says
Can I use canned pineapple?This sounds so good,thanks.
REPLY: Absolutely! -- Mike from Chili Pepper Madness.