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pineapple habanero sauce dripping from a spoon into the jar.
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Pineapple Habanero Sauce

Make your own Pineapple Habanero Sauce this grilling season to pair it with your favorite appetizer, or glaze your grilled veggies and protein with this homemade hot sauce. Its sweet, salty and very spicy with a nice tang to it.
Course Dip
Cuisine American
Keyword how to make pineapple habanero sauce, pineapple habanero hot sauce recipe, pineapple habanero sauce recipe, vegan pineapple habanero sauce
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 16kcal
Author Gunjan

Ingredients

  • 1 cup fresh pineapple chunks along with its juice (see notes)
  • 2 whole habanero peppers along with its seeds (stems removed)
  • 2 whole mini sweet yellow peppers (stems removed)
  • 2 tbsp lemon juice
  • 2 tsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp maple syrup

Instructions

  • In a blender combine pineapple chunks along with its leftover juices, habanero peppers, lemon juice, cider vinegar, garlic powder, salt and sweet mini yellow peppers in a blender and blend it smooth.
  • With the help of a sieve or a strainer strain the blended sauce into a saucepan or a small stockpot. Discard the leftover pulp.
  • Turn on the flame and cook the sauce. Once it starts to bubble stir in maple syrup and cook it on high flame and keep stirring at intervals for 4-5 minutes or till you notice that the sauce has reduced a bit and it is slightly thickened. Do not overcook it and do not let it stick at the bottom.
  • Turn off the flame and let it cool down to room temperature. Then fill it up in a glass jar with a tight lid and refrigerate.

Notes

  • I used store bought freshly cut pineapple chunks and used the leftover juice from the box. If you plan to cut it yourself then make sure to save whatever juice is released while cutting and slicing and use that that juice to blend. Do not use frozen pineapple chunks.
  • This is supposed to be a very spicy hot sauce so make sure to use the seeds for habanero peppers.
  • This recipe makes up to ¾ cup.
  • Once stored in a glass jar this sauce stays good for about 3 weeks. It may thicken a bit over time, but once stirred or mixed in your choice of recipe it will come back to its right consistency again. So, do not add any extra liquid to it.

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 194mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg