pineapple hot sauce

This Pineapple Chili Hot Sauce is the perfect blend of tropical sweetness and fiery heat. Imagine the juicy, sun-ripened flavor of fresh pineapple dancing with the kick of red Fresno or Thai chilies. A hint of honey or agave rounds out the spice, while garlic and onion give it depth. And if you’re brave, a habanero adds that extra punch. The result? A sauce that’s smooth (or chunky, if you prefer), tangy, and perfectly balanced—ideal for those who love a bit of adventure in their meals.

One of the best parts about this hot sauce is its versatility. It’s great for cozy family dinners, where you can drizzle it over fish tacos or grilled chicken to wake up everyone’s taste buds. It’s also the secret ingredient that will make your next backyard barbecue or gathering with friends unforgettable. Picture this: spicy pineapple margaritas as the sun sets or a surprise glaze for your chicken wings during the game. And for those busy weeknights when dinner needs a little boost, a quick splash of this sauce over a bowl of rice or a simple stir-fry takes things to another level.

Now, I know what you’re thinking—making your own hot sauce sounds like a lot. But trust me, it’s simpler than it seems. Once you blend everything together and let it simmer, the hardest part is waiting for the flavors to meld. And when that first tangy, spicy drop hits your tongue, you’ll be glad you took the time. Plus, you can tweak it to suit your heat tolerance, from a mild, sweet heat to a full-on firecracker.

Pineapple Chili Hot Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pineapple Chili Hot Sauce is a tropical, spicy twist on traditional hot sauce, perfect for adding a burst of flavor to all your favorite dishes!

• Author: Amanda MacArthur
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 2–2.5 cups of pineapple hot sauce 1x
• Category: Sides & Sauces

Ingredients

Scale 1x2x3x

• 2 cups fresh pineapple, diced (about 1 medium pineapple)
• 1 cup white vinegar
• 1/2 cup water
• 5–6 red Fresno or Thai chilies, stems removed (adjust quantity based on heat preference)
• 1 habanero pepper, seeds removed for less heat (optional)
• 4 garlic cloves, peeled
• 1 small onion, roughly chopped
• 1 tablespoon honey or agave syrup (adjust to taste)
• 1 teaspoon salt (more to taste)
• Juice of 1 lime

Cook Mode Prevent your screen from going dark

Instructions

• Prepare the Ingredients: Start by dicing the pineapple into small chunks and roughly chopping the garlic and onion. Remove the stems from the chilies. If using habanero, you can remove the seeds for less heat, or keep them for a fiery kick.
• Blend: In a blender or food processor, combine the diced pineapple, chilies, habanero (if using), garlic, and onion. Add the white vinegar and water, then blend until smooth. Be cautious when blending hot peppers—use a kitchen towel over the blender lid to avoid any splashing.
• Simmer: Pour the blended mixture into a medium saucepan. Bring it to a simmer over medium heat. Reduce heat to low and let it simmer for about 15-20 minutes, stirring occasionally. This helps to meld the flavors and slightly thicken the sauce.
• Sweeten and Season: After simmering, stir in the honey or agave syrup, salt, and lime juice. Taste and adjust sweetness or salt to your preference.
• Strain (Optional): If you prefer a smoother sauce, pour the hot mixture through a fine mesh strainer into a clean bowl or jar, pressing the solids with a spoon. This step is optional if you like a chunkier texture.
• Bottle and Store: Let the sauce cool slightly before transferring it to a glass bottle or jar. Store in the refrigerator for up to 3 months. The flavors will develop more over time, making it even better after a few days.

Notes

• For Extra Heat: Add more habanero or swap in a couple of scotch bonnet peppers.
• For Milder Sauce: Remove seeds from all the peppers and use only the milder red chilies.
• Serving Suggestions: Drizzle over fish tacos, mix into a margarita for a spicy twist, or use as a glaze for grilled chicken.

So, if you’re looking for a new way to spice up your meals, give this Pineapple Chili Hot Sauce a try! I promise it’ll bring a little tropical sunshine to your plate, even on the coldest days. And if you do try it, let me know how it goes! Did you add extra chilies for a fiery kick? Or maybe you found a new favorite way to use it? Drop a comment below—I’d love to hear all about your take on this sweet and spicy concoction!