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!
I love it for jazzing up my Pineapple Fried Rice.
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:
- Sweet Habanero Chili Sauce
- Ti-Malice - Haitian Creole Hot Sauce
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Homemade Caribbean-Style Sweet Chili Sauce
- Sweet Pepper Chili Sauce
- Hawaiian Chili Pepper Water
- Spicy Chili-Carrot Hot Sauce
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
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!!