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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.

Print Recipe
4.89 from 9 votes

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course, Salsa
Cuisine: American
Keyword: aji pineapple, hot sauce, jalapeno, spicy
Servings: 20
Calories: 6kcal


  • 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


  • 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!


Heat Level: Medium.


Calories: 6kcal | Carbohydrates: 1g | Potassium: 32mg | Vitamin A: 70IU | Vitamin C: 5mg | Calcium: 3mg
Pineapple-Jalapeno Hot Sauce - Recipe



  1. 5 stars
    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

    1. Michael Hultquist - Chili Pepper Madness

      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.

  2. 5 stars
    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)

    1. Michael Hultquist - Chili Pepper Madness

      Glad you enjoyed it, Martin! Thanks for commenting!

  3. 5 stars
    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!

    1. Michael Hultquist - Chili Pepper Madness

      Great to hear, John! Thanks for sharing your experience with everyone. I greatly appreciate it! They do make wonderful Christmas presents.

      1. Quick question Michael when your recipes call for white vinegar is it distilled you are using

        1. Michael Hultquist - Chili Pepper Madness

          I personally like to use a good quality vinegar, like champagne vinegar, but I use distilled white vinegar a lot as well.

  4. Nokthula Banks

    5 stars
    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….

    1. Michael Hultquist - Chili Pepper Madness

      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.

  5. Hi
    How. Do I thin down your chilli sauce .i cannot find how to thin I only how to thicken it
    Thank you

    1. Michael Hultquist - Chili Pepper Madness

      Anthony, you can swirl in some water and/or pineapple juice for this recipe to thin it out. Let me know how it goes.

  6. LoveThyCookie

    This sounds amazing, however I don’t want to use the tomato, any suggestions for a substitute or just leave it out? Thanks

    1. Michael Hultquist - Chili Pepper Madness

      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.

  7. 5 stars
    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.

    1. Michael Hultquist - Chili Pepper Madness

      Perfect, John! I think this would be GREAT with those peppers. Nice change up! Thanks for commenting.

  8. 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!

  9. 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.


  10. 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.

  11. 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.

  12. 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.

  13. 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.

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

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

    REPLY: Absolutely! — Mike from Chili Pepper Madness.

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