Pineapple-Jalapeno Hot Sauce Recipe (2024)

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by Mike Hultquist · Mar 13, 2017 · 76 Comments · Jump to Recipe

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!

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 aboutHow 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 moreHot Sauce Recipesor 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

Make your own sweet and spicy all-purpose hot sauce at home with chopped pineapple and jalapeno peppers. You will absolutely love it!

Save Recipe

Course: Main Course, Salsa

Cuisine: American

Keyword: aji pineapple, hot sauce, jalapeno, spicy

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Calories: 6kcal

Author: Mike Hultquist

Servings: 20

Tap or hover to scale

4.96 from 23 votes

Leave a Review

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

Heat Level: Medium.

Nutrition Information

Calories: 6kcalCarbohydrates: 1gPotassium: 32mgVitamin A: 70IUVitamin C: 5mgCalcium: 3mg

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.

Reader Interactions

Comments

Antoinette Dunne says
November 13, 2023 at 1:27 am

Hi Mike,
Made your Pineapple Jalapeno Hot sauce some time back, forgot to pass comment.
Really enjoyed the combination of ingredients, shared with family. Went down a treat. Still looking for the list of (chillies) Chilis you use in your recipes, found some plants. Thank you for adding comments from your readers too, found answers to many of my questions.
Ant
Reply
- Mike H. says
  November 13, 2023 at 4:45 am
  
  I am glad to hear that, Ant - enjoy the sauce! =)
  Reply
Kat says
October 08, 2023 at 6:50 pm

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.
Reply
- Mike H. says
  October 09, 2023 at 1:46 am
  
  I am happy to hear it, Kat. Enjoy!
  Reply
Melissa Romans says
March 12, 2023 at 1:02 pm

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!
Reply
- Mike Hultquist says
  March 12, 2023 at 1:25 pm
  
  Awesome! Glad you enjoyed it, Melissa! Yes! I love to hear it.
  Reply
Jonathan Rodwell says
February 19, 2023 at 12:41 am

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
Reply
See Also
Spicy Toasted Pumpkin Seeds Recipe Big Hero 6 Movie Night + Gluten-free Honey Lemon Bars Recipe! - Oh So Savvy Mom Southern Sweet Potato Cake Recipe Grilled Pineapple Ham Kabobs Recipe
- Mike Hultquist says
  February 19, 2023 at 8:17 am
  
  Perfection! Very nice.
  Reply
Double S says
September 18, 2022 at 3:58 pm

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.
Reply
Anne-Marie K says
August 22, 2022 at 12:32 pm

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.
Reply
- Mike Hultquist says
  August 23, 2022 at 8:36 am
  
  Glad they enjoyed it!
  Reply
AJ Lau says
August 06, 2022 at 3:40 pm

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!
Reply
- Mike Hultquist says
  August 07, 2022 at 8:00 am
  
  Yes, you surely can with fermented veggies.
  Reply
Lakshman says
March 02, 2022 at 9:06 pm

Great recipe. I skipped the tomato and added a bit more pineapple, it was amazing. Thank you!
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 04, 2022 at 7:43 am
  
  Glad you enjoyed it! I appreciate it!
  Reply
Sarah says
December 21, 2021 at 5:55 am

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.
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 21, 2021 at 7:00 am
  
  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!
  Reply
Arcelia plazola says
November 27, 2021 at 11:08 pm

I made it's soooo good! I don't have sterilize bottles,what can I do ? Thankyou.
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 28, 2021 at 8:36 am
  
  Just make sure the bottles are very clean, Arcelia. Should be fine. Enjoy!
  Reply
Peggy Guerin says
September 09, 2021 at 9:04 am

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!
Reply
- Michael Hultquist - Chili Pepper Madness says
  September 09, 2021 at 9:19 am
  
  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.
  Reply
Katie says
December 09, 2020 at 12:04 pm

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
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 10, 2020 at 11:59 am
  
  Excellent, Katie! Sounds wonderful!
  Reply
Danielle Davila says
November 16, 2020 at 8:01 pm

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?
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 28, 2020 at 12:27 pm
  
  Thanks, Danielle. Very few calories in only a couple tablespoons. Enjoy!
  Reply
Teresa says
September 29, 2020 at 9:00 pm

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!
Reply
- Michael Hultquist - Chili Pepper Madness says
  September 30, 2020 at 5:36 am
  
  Great! Thanks, Teresa!!
  Reply
John says
September 15, 2020 at 9:53 pm

Hello how much hot sauce dies your recipe yield?
Thank you
John
Reply
- Michael Hultquist - Chili Pepper Madness says
  September 16, 2020 at 6:00 am
  
  John, this should yield a bit more than 2 cups.
  Reply
Sarah says
August 20, 2020 at 12:01 pm

Thanks for your encouragement, Mike.
I did remove seeds but not all white flesh. . The degree of heat is perfect for my family.
It took 8 of my little jalapeños for this recipe.
I see from another of your comments that this recipe can be frozen.
So I continue to cook up my harvest to freeze. (It will keep us warm in the upcoming Canadian winter!)
Reply
- Michael Hultquist - Chili Pepper Madness says
  August 20, 2020 at 3:06 pm
  
  Great! Thanks, Sarah!!!
  Reply
Sarah says
See Also
Smoked Sausage Corn Dogs Recipe
August 10, 2020 at 12:46 pm

Question: the cup of jalapeños in the Pineapple-Jalapeños recipe, do you keep in the seeds or remove seeds first?
Reply
- Michael Hultquist - Chili Pepper Madness says
  August 10, 2020 at 12:53 pm
  
  Sarah, you CAN remove them if you'd like. If you scoop out the whitish innards, you'll remove much of the heat. FYI. I usually leave them in. You can also strain the sauce afterward if you'd like to remove them. Let me know how it goes for you.
  Reply
Tracy says
August 09, 2020 at 4:03 pm

I was wondering if you could freeze this?it sounds delightful and I'll be making it this week.
Reply
- Michael Hultquist - Chili Pepper Madness says
  August 10, 2020 at 7:30 am
  
  Tracy, yes, you can freeze this hot sauce. No problem! Enjoy.
  Reply
Sara says
July 11, 2020 at 11:34 am

Delicious! We strined half the batch and left the other half as more of a salsa. Used grilled pineapple and left out the cilantro. My new favorite hot sauce/ salsa! Light and summery, perfect for our garden fresh jalapenos!
Reply
- Michael Hultquist - Chili Pepper Madness says
  July 11, 2020 at 1:16 pm
  
  Great to hear, Sarah! I love it. Got yourself a sauce AND a salsa! Very nice.
  Reply
Chris says
July 04, 2020 at 5:19 am

Can't wait to try make this sauce, I've had a burning desire to try a pineapple version particularly.
However, I can only get jarred sliced Jalapenos at the moment so may have to wait until I can get fresh. Or may just give it a go regardless?!
Reply
- Michael Hultquist - Chili Pepper Madness says
  July 04, 2020 at 8:10 am
  
  Thanks, Chris. Jarred pineapples work great for this recipe. Give it a go!
  Reply
Oleksandr says
April 29, 2020 at 2:57 am

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
Reply
- Michael Hultquist - Chili Pepper Madness says
  April 29, 2020 at 7:12 am
  
  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.
  Reply
Martin says
April 19, 2020 at 5:29 pm

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)
Enjoy
Reply
- Michael Hultquist - Chili Pepper Madness says
  April 20, 2020 at 6:54 am
  
  Glad you enjoyed it, Martin! Thanks for commenting!
  Reply
John C says
January 08, 2020 at 12:04 pm

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!
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 08, 2020 at 12:12 pm
  
  Great to hear, John! Thanks for sharing your experience with everyone. I greatly appreciate it! They do make wonderful Christmas presents.
  Reply
  - Chuck says
    February 01, 2020 at 7:53 pm
    
    Quick question Michael when your recipes call for white vinegar is it distilled you are using
    Reply
    - Michael Hultquist - Chili Pepper Madness says
      February 02, 2020 at 9:00 am
      
      I personally like to use a good quality vinegar, like champagne vinegar, but I use distilled white vinegar a lot as well.
      Reply
Nokthula Banks says
December 21, 2019 at 5:37 pm

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....
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 22, 2019 at 10:41 am
  
  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.
  Reply
Anthony says
December 16, 2019 at 12:19 pm

Hi
How. Do I thin down your chilli sauce .i cannot find how to thin I only how to thicken it
Thank you
Regards
Anthony
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 16, 2019 at 12:28 pm
  
  Anthony, you can swirl in some water and/or pineapple juice for this recipe to thin it out. Let me know how it goes.
  Reply
LoveThyCookie says
November 28, 2019 at 1:51 am

This sounds amazing, however I don’t want to use the tomato, any suggestions for a substitute or just leave it out? Thanks
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 29, 2019 at 10:15 am
  
  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.
  Reply
John says
September 30, 2019 at 8:50 am

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.
Reply
- Michael Hultquist - Chili Pepper Madness says
  September 30, 2019 at 8:59 am
  
  Perfect, John! I think this would be GREAT with those peppers. Nice change up! Thanks for commenting.
  Reply
LeoCharles says
June 08, 2019 at 7:52 pm

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!
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 09, 2019 at 3:07 pm
  
  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!
  Reply
Oskar Abley says
March 24, 2019 at 7:48 pm

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.
Oskar
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 25, 2019 at 2:00 pm
  
  Sounds great, Oskar. Thanks.
  Reply
jazzydaddy says
October 02, 2018 at 9:30 pm

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.
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 03, 2018 at 7:01 am
  
  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.
  Reply
Marvin says
August 26, 2018 at 2:32 pm

Can this be canned as is or should an adjustment be made?
Reply
- Michael Hultquist - Chili Pepper Madness says
  August 26, 2018 at 2:39 pm
  
  Marvin, check the ph on your finished hot sauce first before canning. It should be 4.0 or below.
  Reply
carolyn says
August 14, 2018 at 3:51 pm

Great on baked sweet potato. Also plan to freeze it as popsicles.
Reply
- Michael Hultquist - Chili Pepper Madness says
  August 15, 2018 at 6:21 am
  
  Thanks, Carolyn! I love the popsicle idea!
  Reply
john y says
December 29, 2017 at 1:54 pm

I ended up adding a teaspoon of curry per instance of this recipe and it was awesome!
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 14, 2018 at 1:19 pm
  
  Excellent! Thanks, John!
  Reply
William says
November 12, 2017 at 11:14 pm

Just made this with ghost peppers and habaneros and it is amazing
Reply
mack says
October 02, 2017 at 3:26 am

I got jalapeño oil in my nose and now I can't smell anything. Nice recipe tho
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 14, 2018 at 1:19 pm
  
  Perfect!
  Reply
Andy says
August 27, 2017 at 2:58 am

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.
Reply
john y says
August 21, 2017 at 8:55 pm

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.
Reply
Boo says
June 19, 2017 at 2:18 am

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.
Reply
eva says
June 03, 2017 at 12:02 am

love it it is very good but i put much less jalapeno and 6 minutes in the vitamix thank you
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 14, 2018 at 1:19 pm
  
  Sounds good, Eva!
  Reply
Linda says
March 14, 2017 at 1:08 pm

Can I use canned pineapple?This sounds so good,thanks.
REPLY: Absolutely! -- Mike from Chili Pepper Madness.
Reply