• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Roasted Pineapple-Habanero Salsa

Roasted Pineapple-Habanero Salsa

by Mike Hultquist · Jan 27, 2019 · 34 Comments

Jump to Recipe

Pineapple and habanero are a perfect pairing of sweet and heat, and always achieve satisfying salsa results. This habanero salsa recipe incorporates roasted pineapple and habanero peppers for a deeper flavor. And it's super easy to make.

Roasted Pineapple Habanero Salsa - Recipe

Pineapple and habanero are a perfect pairing of sweet and heat, and always achieve satisfying salsa results. This habanero salsa recipe incorporates roasted pineapple and habanero peppers for a deeper flavor.

And YEP, it really is super easy to make. SUPER EASY!

I love easy.

Habanero peppers and a pineapple

Game Day is well on the way and to me, game day means SALSA, so I’ve been busting out some great Salsa Recipes lately.

Salsa is the perfect game day or party food snack. There is always a home on the appetizer table for a good salsa.

Especially this one, with it's one-two combination of sweet and heat.

Let's talk about how we make it, shall we?

How to Make Roasted Pineapple-Habanero Salsa - the Recipe Method

First, slice in half your peeled and rinsed tomatillos, jalapenos and habanero peppers. Set them onto a lightly oiled baking sheet.

Slice open the pineapple. Remove the skin and core from half of the pineapple (save the rest for another use) and slice it into 3/4 inch slices. Spread them out on a lightly oiled baking sheet.

Bake both sheets at 400 degrees F for 25-30 minutes, or until the the pepper and tomatillo skins char, bubble up and loosen. You can peel and the skins if you'd like.

Roasted tomatillos, jalapenos and habanero peppers

The pineapple will have a slight char to them when roasted.

Roasted pineapple

Next, add all of the roasted ingredients to a food processor, along with lime juice, cilantro and a bit of salt.

All of the ingredients for our Roasted Pineapple Habanero Salsa recipe, ready to process

Process it all until the salsa is nice and smooth.

Processed salsa in a food processor

Delicious!

Roasted Pineapple Habanero Salsa - In a bowl, ready to eat

It's thick and spicy, and just the right touch of sweet from the pineapple.

Patty REALLY loves tomatillos, too, so this is one of her favorite salsas.

Serving Up Your Roasted Pineapple-Habanero Salsa

We like to serve our salsas in a traditional manner, with chips for dipping, but instead of salsa being the old party standby, consider it is a sauce alternative.

It is awesome over fish or chicken.

Try Some of My Other Popular Salsa Recipes

  • Fresh Pineapple-Habanero Salsa
  • Fresh Mango Salsa
  • Mango-Habanero Hot Sauce
  • Fresh Ghost Pepper Salsa
  • Cranberry Salsa
  • How to Make Salsa - a Guide

Or try this Pineapple-Habanero Hot Sauce Recipe.

Roasted Pineapple Habanero Salsa - In a bowl with limes, ready to serve

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.

Print

Roasted Pineapple-Habanero Salsa - Recipe

Pineapple and habanero are a perfect pairing of sweet and heat, and always achieve satisfying salsa results. This habanero salsa recipe incorporates roasted pineapple and habanero peppers for a deeper flavor.
Save Recipe Saved!
Course: Appetizer, Salsa
Cuisine: American, Mexican
Keyword: appetizer, habanero, recipe, salsa, spicy
Prep Time: 4 hours 10 minutes
Cook Time: 50 minutes
Total Time: 5 hours
Calories: 42kcal
Author: Mike Hultquist
Servings: 5
Tap or hover to scale
5 from 14 votes
Leave a Review

Ingredients

  • Fruit from half a pineapple chopped
  • 3 tomatillos
  • 2 habanero peppers
  • 2 jalapeno peppers
  • 3 tablespoons fresh chopped cilantro
  • Juice from 1 lime
  • Salt to taste

Instructions

  • First, slice in half your peeled and rinsed tomatillos, jalapenos and habanero peppers. Set them onto a lightly oiled baking sheet.
  • Slice open the pineapple. Remove the skin and core from half of the pineapple (save the rest for another use) and slice it into 3/4 inch slices. Spread them out on a lightly oiled baking sheet.
  • Bake both sheets at 400 degrees F for 25-30 minutes, or until the the pepper and tomatillo skins char, bubble up and loosen. You can peel and the skins if you'd like. The pineapple will have a slight char to them when roasted.
  • Next, add all of the roasted ingredients to a food processor, along with lime juice, cilantro and a bit of salt.
  • Process it all until the salsa is nice and smooth.
  • Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle. Can be served right away.

Notes

Heat Factor: Hot, though it's a pleasant blooming heat, nothing stark or biting. Very fresh and enjoyable.

Nutrition Information

Calories: 42kcal   Carbohydrates: 10g   Sodium: 1mg   Potassium: 153mg   Fiber: 1g   Sugar: 7g   Vitamin A: 175IU   Vitamin C: 46.4mg   Calcium: 9mg   Iron: 0.4mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

 

Roasted Pineapple-Habanero Salsa

This recipe was updated on 1/13/19 to include new photos and information. It was originally published on 8/23/14.

Categories: Appetizers Tags: habanero pepper

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. CA says

    November 17, 2022 at 4:17 pm

    5 stars
    My go to pineapple and habanero salsa. Delicious. Might add some white onion Next time?

    Reply
    • Mike Hultquist says

      November 18, 2022 at 8:33 am

      Absolutely!

      Reply
  2. Jo says

    September 09, 2021 at 9:50 am

    5 stars
    Hi Mike!
    I made this with yellow and orange tomatoes. It’s delicious and looks so pretty! Thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 09, 2021 at 9:51 am

      Very nice! Sounds great to me!

      Reply
  3. Paul says

    August 11, 2021 at 12:41 pm

    5 stars
    I have now made this non stop and can't get enough of using this salsa whenever I can. I've made it with just habanero and also with just jalapeños with the pineapple and still comes out great whatever hot pepper you use. Roasting is the key for sure, brings out the true flavors of the ingredients.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 11, 2021 at 12:54 pm

      Great to hear, Paul! Super happy you enjoyed it! Yes, very versatile. We love this one for sure.

      Reply
  4. GB says

    July 07, 2021 at 9:55 am

    5 stars
    Excellent. I did substitute mint for the cliantro (per the first response), mostly because I made a tomato/serrano based one that was heavy on the cilantro and wanted something completely different. Will make it again.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 07, 2021 at 10:49 am

      Excellent! Thanks, GB! Glad you enjoyed it.

      Reply
  5. Steve S says

    April 05, 2021 at 10:56 am

    5 stars
    This recipe was SO easy and it tasted awesome!!! I used a whole pineapple in my recipe as half was a bit too spicy for me. I’m about to make it again but I’m going to try to use fresh mint in place of the cilantro for a “fresh” taste... I’ve used it on tacos, as a dip and I even added it to rice for a bit of additional flavor. The sweet leads to a mellow heat that comes on gradually. Thanks for sharing this recipe!!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 05, 2021 at 11:23 am

      Glad you enjoyed it, Steve! I love the addition of the mint. Very nice!

      Reply
  6. Joshua Harper says

    January 23, 2021 at 7:26 pm

    5 stars
    Fixed some the other day with two habaneros and while it had a nice kick, it was still mild enough for my mother, and she can't take raw jalapeños. Excellent recipe, only problem is that I'll end up using all my peppers making more instead of trying different recipes!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 24, 2021 at 7:36 am

      Glad you enjoyed it, Joshua! Time to head to the garden to get more peppers! Haha.

      Reply
  7. Cindy says

    August 08, 2020 at 2:53 pm

    I have tons of pineapple I froze from fresh. Do you think I could roast the frozen pineapple for this recipe? If so would you suggest roasting from frozen or letting it thaw first?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 09, 2020 at 2:27 pm

      Cindy, yes, frozen will work. Yes, thaw them first. Let me know how it turns out for you!

      Reply
  8. Beto says

    July 22, 2019 at 11:09 pm

    5 stars
    This was a quick but awesome recipe! I used 7 habaneros...perfect. I wonder how a bit of onion or shallot would taste with the pineapple or would it ruin it? Thanks again!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 23, 2019 at 6:55 am

      That's great, Beto. Glad you loved it. Onion would be a very nice addition, actually. I've made many sauces and hot sauces with both pineapple and onion. They work nicely together with other ingredients. Let me know how it turns out to your personal tastes.

      Reply
  9. Rachel Wade says

    April 28, 2019 at 1:18 pm

    Have you canned this recipe? If so, any adjustments or is the acid enough?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 29, 2019 at 7:56 am

      Rachel, you can pressure can this salsa without any issue. However, if you want to use a waterbath method, make sure the ph is 3.5 or below. If the acidity is not low enough, add in more acid, like a citrus. Enjoy!

      Reply
  10. Brent Spomer says

    February 02, 2019 at 11:03 am

    This sound great and I'd like to try it but I'm concerned it may be a waste on my group as it may be too hot. I am assuming the pineapple really cuts down on the heat of the hot peppers but how much? I know this is impossible to answer. Maybe I could roast the all peppers as indicated and then add the jalapenos and habaneros a few at a time until I get to a good spot. And it may be that I end up adding all of them. Thoughts, Michael?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 03, 2019 at 8:48 am

      Brent, you could certainly use only half of the amount of peppers, or substitute some with milder peppers, test, then add more in to your tastes. The sweetness of the pineapple will cut down on the overall heat, though the habaneros can get quite hot. If you're concerned, a bit of testing might be a smart idea. Let me know how it turns out for you.

      Reply
  11. Sharon Chen says

    January 28, 2019 at 9:44 am

    5 stars
    Yummy! Pineapple is so good!

    Reply
  12. Jennifer says

    January 28, 2019 at 9:35 am

    5 stars
    This salsa recipe has my name all over it! You had me at habanero and pineapple.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 28, 2019 at 9:44 am

      Great combo for sure!

      Reply
  13. Dannii says

    January 28, 2019 at 9:27 am

    5 stars
    I love a sweet and spicy salsa and the combination of pineapple and habenero sounds amazing.

    Reply
  14. foodneverythingelse says

    January 28, 2019 at 9:04 am

    5 stars
    Love this Pineapple salsa idea. I love all kind of salsa. ohh and love adding tomatilloes.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 28, 2019 at 9:16 am

      So good!

      Reply
  15. Danielle says

    January 28, 2019 at 8:45 am

    5 stars
    This looks delicious! I love the fruity salsa from the grocery store, but it’s never spicy enough. Your recipe looks like it will really have the right balance of sweet and spicy.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 28, 2019 at 8:55 am

      Thanks, Danielle! It's definitely got the heat here!

      Reply
  16. James says

    January 28, 2019 at 2:33 am

    Hi Mike. Just wondering what might be an alright substitute for tomatillos? In australia i dont believe ive ever seen them in the shops... I have a plant growing but no fruit yet. Cheers mate

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 28, 2019 at 6:54 am

      James, green tomatoes are an OK substitute. If you can find canned tomatillos, use those.

      Reply
  17. Mike Allen says

    January 10, 2019 at 1:52 am

    5 stars
    First, I did make some slight adjustments (in preparation more than ingredients) to this salsa but it was wonderful! The taste began with the pineapple's sweetness and ended with a powerful punch. Here are the adjustments I made:

    --I added a teaspoon of cilantro paste
    --I added about 1/3c sugar. This brought out the sweetness of the pineapple and cut the acidity a bit.
    --I grew and dried habaneros over the summer so only used them (no jalapenis) until the heat level was a bit under where I wanted it to be.
    -I blended all but 1/4 the pineapple. The remainder I cut into small pieces so the salsa would be chunkier.
    --I simmered the salsa on low heat for 30 min. This blended the flavors well. It also let the habaneros rehydrate and added more heat to the salsa.
    --I canned the salsa in Ball jars and can now keep the large batch I made in sealed jars in the pantry.

    This was fantastic salsa. Very similar to what I had on the Mexican Pacific coast.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 10, 2019 at 7:30 am

      Sounds perfect, Mike! Nice!

      Reply
  18. Justice says

    October 14, 2018 at 7:45 pm

    5 stars
    How long will this last for when refigerated?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 15, 2018 at 9:42 am

      Justice, this should easily last a week in the fridge.

      Reply

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican
Cajun
Sauces
Seasonings

5 ESSENTIALS FOR SPICY COOKING

Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes

Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Most Popular Recipes

  • Bang Bang Chicken
  • Jamaican Curry Chicken
  • Mexican Birria Recipe
  • Homemade Blackening Seasoning
  • Michelada Recipe - Spicy Mexican Beer and Tomato Juice Cocktail
  • Pollo Guisado Recipe (Chicken Stew)

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Stories | Privacy | Disclaimer | © 2022 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD