Scary Good Pineapple Habanero Hot Sauce

Pineapple habanero hot sauce, probably just extremely spicy…right? Nope delicious and the burn is very mild due to the sweetness of the pineapples.

There are times when I wonder if the amount of hot sauce and salsas we consume are damaging our bodies in some strange way. Then I think about all the toxins that are released when the heat takes over and forces us into submission.

I love the heat of a good hot sauce, I don’t mean the deadly extracts or the sauces that are meant to hurt without any flavor. I love flavorful hot sauces, mixed with fruits….a pinch of love and a dash of spice.

This is everything I love about hot sauce, using the citrus flavors of a Habanero and the juice and sweetness provided by a Pineapple we were able to balance the heat and keep the sauce interesting enough to not sit in the fridge. It needs to be eaten, that’s why we make it!

I know for a fact this is the wife’s favorite hot sauce we have made so far. Its so bad that we have made it three times since to “perfect it”. Then it goes back on the to make list.

I found that leaving the sauce in the fridge canned overnight can help increase the flavor and really build a better hot sauce. So let it rest! Be Patient! Check out the Recipe Below!

Other Hot Stuff you might like!

Pineapple Tomatillo Salsa

Addictive Blender Salsa

How to make hot sauce!

Making your own hot sauce can seem like a daunting task at first, but im here to reassure you that its simple and cost effective when compared to the same quality and quantity of sauce you get for your investment.

What you will need:

  • Hot Peppers
  • Vinegar
  • Fruit or Vegetables
  • Salt
  • Extra Flavors like Garlic or Lime juice!

Then its as simple as making everything blendable. Peel your fruit, roast your vegetables and add all the ingredients to the blender!

Blend it up and give it a taste. The vinegar taste will become milder during the next step so keep that in mind!

You will transfer your tasty creation to a sauce pan and bring to a boil. Reduce to a simmer and stir constantly!

The flavors will build and the sauce will thicken up leaving you with your perfect hot sauce!

Reducing the spiciness!

You can reduce the spiciness of your hot sauce by removing the seeds from the center of the pepper but more importantly the white membrane from inside the pepper known as the pith which is the part that soaks up the heat and stores it for later.

It is important to remove heat and add the heat as you like it. We tend to like our sauces nearing the super hot level in heat or at least enough to make us sweat of the snacks!

Why pineapples and habanero peppers?

Habaneros have a fruity flavor to them after you get past the heat so they pair well with other fruits. Also if you roast them or sometimes you will get a smokier tasting one and I don’t know about you but a smoky sweet sauce makes any dish better!

The pineapples have a very high sugar content so its easy to break up the heat the habanero leaves behind. Its a balancing act, you want it sweet but not too spicy. Spicy but not too sweet.

Alternatives to pineapple in pineapple hot sauce!

  • Mangoes
  • Apples
  • Strawberries

What can I use pineapple habanero hot sauce on?

We usually eat it by itself, but I know its great on top of enchiladas, tacos or chicken.

Im sure it would be good stewed with some chicken or pork in a slow cooker to put over rice or make some sloppy tacos as well.

Pineapple Habanero Hot Sauce

Spicy, Tropical and Sweet. It taste very much like a tropical drink with a slight spicy kick. This is great as a dip or a topping on tacos of any sorts!
Prep Time5 mins
Active Time10 mins
Total Time15 mins
Course: Ingredient
Cuisine: American
Keyword: hot sauce
Yield: 4
Calories: 0.017kcal
Cost: $4


  • Blender
  • Knife


  • 5 Whole Habaneros seeded
  • 2 Cloves Garlic diced
  • 2 Cups Pineapple cut into chunks
  • 1 Whole Lime Juiced
  • 1 Cup Distilled White Vinegar
  • 1 Teaspoon Salt


  • Slice your Habaneros down the center long ways, and remove the placenta of the pepper (its what the seeds are stuck to inside, and reduces the heat of the peppers as the capsaicin is generally more potent around the placenta and seeds!)
  • Slice your Pineapple into chunks, I usually remove the top and the bottom of the pineapple and then slice the sides down removing the skin. Then a quick slicing off the core and a rough chop!
  • Smash the cloves of garlic with the side of your knife to remove the skin, continue by dicing your garlic (size doesn't matter!)
  • Add all the ingredients to your blender!
    Blend until Smooth
  • Transfer to a sauce pan and bring to a boil.
    Reduce to a simmer and allow to simmer until desired consistency is reached.


You can save the core of the Pineapple to juice!
Be careful to stir often as to not burn the sauce! 
This sauce will start very “watery”, so make sure to let it boil and simmer until it has reduced to a much thicker consistency!

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