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Stop buying fancy hot sauces at the store and make a batch of Pineapple Habanero Sauce at home! Fiery and tangy, but tempered with the sweetness of pineapple, you’ll want to keep some for yourself and make some for gifting.
I can never resist going into fancypants gourmet food stores when I see them, but it is getting easier to resist making purchases now that I know how simple it is to make things like this pineapple habanero hot sauce at home.
Let me tell you—this sweet-and-spicy sauce blows store-bought versions out of the water. It’s easy to make and customize. Let me show you how.
My Favorite Ways to Use This Hot Sauce
Once you’ve got a bottle of pineapple habanero sauce ready to go, you can use it all the ways you’d use any other hot sauce:
- Jazz up your air fryer popcorn chicken or use it for any meat.
- Pair it with eggs—I love a little hot sauce with this dairy-free frittata or make ahead scrambled eggs.
- Use it to make wings.
Pro Tips/Recipe Notes
- As written, this pineapple habanero sauce is thick and dippable. To make it thinner—more like Tabasco—you can cut it with water or pineapple juice. Add a teaspoon at a time until it reaches your desired consistency.
- Turn on the stovetop vent while cooking and open some windows in your kitchen if you can. If you’ve ever been around pepper spray, making hot sauce can have a similar (but much milder! don’t worry!) effect. I once accidentally got pepper-sprayed (that’s a story for another day), and I do not recommend it. 0 stars.
- This homemade pineapple habanero hot sauce is not shelf-stable; you’ll need to store it in the refrigerator in an airtight container or bottle. It will keep for about 2 weeks.
Sweet and Spicy Pineapple Habanero Sauce
Ingredients
- 2 tbsp white vinegar
- 1 tbsp white sugar
- 2 tsp brown sugar
- 1/2 tsp kosher salt
- 1 habanero pepper {halved and seeded}
- 1 clove garlic
- 1.5 cups pineapple, cut into small cubes/chunks
Instructions
- Combine all ingredients in a food processor or blender and blend until smooth.2 tbsp white vinegar, 1 tbsp white sugar, 2 tsp brown sugar, 1 habanero pepper, 1 clove garlic, 1.5 cups pineapple, cut into small cubes/chunks, 1/2 tsp kosher salt
- Transfer the mixture to a heavy-bottomed saucepan.
- Bring to a boil, and stir constantly for 1 minute. Pro tip: use your stove vent during the cooking process.
- Reduce the stovetop temperature to medium and simmer, stirring often until the sauce is slightly reduced and has thickened (~10-15 minutes).
Notes
- Use disposable food prep gloves if you have them (if not, you can put one hand in a plastic bag to hold the pepper and use the other hand to hold the knife).
- Do not touch your eyes or mouth EVEN after washing your hands.
- Makes ~1.5-2 cups.
- You’ll need to store it in the refrigerator in an airtight container or bottle. It will keep for about 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
