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13 March 2017

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

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.

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.

Frequently Asked Hot Sauce Questions

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. 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.

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. Make sure the ph is 4.0 or below.

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.

Pineapple-Jalapeno Hot Sauce – Recipe

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.

4.75 from 4 votes
Pineapple-Jalapeno Hot Sauce – Recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Make your own sweet and spicy all-purpose hot sauce at home with chopped pineapple and jalapeno peppers. Here is the recipe.
Course: Main Course, Salsa
Cuisine: American
Keyword: aji pineapple, hot sauce, jalapeno, spicy
Servings: 20
Calories: 6 kcal
Author: Mike Hultquist
  • 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
  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!
Recipe Notes

Heat Level: Medium.

Nutrition Facts
Pineapple-Jalapeno Hot Sauce – Recipe
Amount Per Serving
Calories 6
% Daily Value*
Potassium 32mg1%
Carbohydrates 1g0%
Vitamin A 70IU1%
Vitamin C 5mg6%
Calcium 3mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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. | ChiliPepperMadness.com #HotSauce #Spicy #Jalapeno #Pineapple #Condiment #SauceMaking


  1. LeoCharles

    5 stars
    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!

    1. Michael Hultquist - Chili Pepper Madness

      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!

  2. Oskar Abley

    4 stars
    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.


  3. 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.

    1. Michael Hultquist - Chili Pepper Madness

      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.

    1. Michael Hultquist - Chili Pepper Madness

      Marvin, check the ph on your finished hot sauce first before canning. It should be 4.0 or below.

  4. 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.

  5. 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.

  6. 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.

  7. love it it is very good but i put much less jalapeno and 6 minutes in the vitamix thank you

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

    REPLY: Absolutely! — Mike from Chili Pepper Madness.

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