Pineapple Habanero Hot Sauce Recipe (Homemade)

Pineapple Habanero Hot Sauce Recipe made with fresh pineapple, fiery habaneros, vinegar, and honey. This homemade sweet heat sauce blends fruit, acid, and spice for balanced tropical flavor that’s ready to pour on everything from fried chicken to pizza.

Course Condiment, Sauce

Cuisine American

Keyword habanero hot sauce, homemade hot sauce, honey hot sauce, pineapple habanero hot sauce, pineapple hot sauce, sweet and spicy hot sauce, tropical hot sauce, vinegar hot sauce

Prep Time 10

Cook Time 12

Chilling 2

Total Time 2 22

Servings tablespoons

Calories 12kcal

Author Cathy Pollak

Equipment

Blender To blend the sauce until completely smooth.
Saucepan For simmering pineapple, peppers and aromatics together.
large fine mesh sieve To strain out the fibrous bits for a clean texture.
glass dispenser For bottling and storing the finished hot sauce.

Ingredients

3 habanero peppers seeded and chopped (use gloves)
2 cups (300 g) fresh pineapple chunks
1 small carrot peeled and sliced
½ inch (1.3 cm) piece fresh ginger peeled and sliced thin
¾ cup (180 ml) water
¾ cup (180 ml) white distilled vinegar
juice of one lime
2 tbsps (30 ml) honey
1 tsp (6 g) salt

Instructions

Place the habanero peppers, pineapple, carrot, and ginger in a medium saucepan. Add the water and bring to a simmer over medium heat. Cook for 10 to 12 minutes, stirring occasionally, until the carrot is tender.
3 habanero peppers, 2 cups (300 g) fresh pineapple chunks, 1 small carrot, ½ inch (1.3 cm) piece fresh ginger, ¾ cup (180 ml) water
Remove the pan from the heat. Add the white distilled vinegar, lime juice, honey, and salt. Blend the mixture until completely smooth using an immersion blender directly in the pan, or carefully transfer it to a regular blender and blend until smooth.
¾ cup (180 ml) white distilled vinegar, juice of one lime, 2 tbsps (30 ml) honey, 1 tsp (6 g) salt
Strain the blended mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible.
Cool the sauce completely, then pour it into a glass bottle or squeeze bottle for easy serving. Refrigerate for at least 2 hours before using to allow the flavors to meld.

Notes

If the sauce is too thick, add a small splash of water or vinegar when blending. If too spicy, add extra pineapple to mellow the heat.
Be sure to wear gloves when handling habaneros to prevent skin irritation. When blending hot mixtures, vent the blender lid slightly and cover with a towel to prevent steam buildup.
Straining removes fibrous bits from pineapple, carrot, and ginger for a smooth texture.
Slice ginger thinly so it blends smoothly.
Let the sauce rest for several hours or overnight to allow flavors to integrate fully.
Makes about 2 cups or 32 tablespoons.

If you’re making this pineapple habanero hot sauce, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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