Sweet heat meets tangy bite in this pineapple habanero sauce with pineapple, carrot, and apple cider vinegar. Briefly simmered and blended smooth, it's pourable and great for tacos, wings, or grilled meats.
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I love sweet and spicy sauces that instantly level up a meal, and this pineapple habanero hot sauce does exactly that for me. I started making it because I wanted something sweet, spicy, and bold without relying on store-bought jars packed with preservatives. The balance of fruit and heat makes everyday food feel special, even on busy nights.
I like to make a batch of this sauce when I need a quick topping for air fryer frozen wings, slow cooker chicken tacos, or even roasted veggies, and it never disappoints. The carrots add natural sweetness and color, which surprised me the first time I tried it, but now I wouldn't skip them. It's the kind of sauce I make once and then find myself reaching for all week because it just works with everything.
Table of Contents
Ingredients
- Canned crushed pineapple - Provides natural sweetness, tropical flavor, and body to the sauce while keeping the texture smooth and pourable.
- Grated carrot - Adds subtle sweetness, depth of flavor, and a vibrant color that balances the heat.
- Habanero pepper - Brings bold heat and fruity spice that defines the sauce's kick.
- Apple cider vinegar - Adds acidity to balance the sweetness and heat while enhancing overall flavor.
- Kosher salt - Sharpens and ties all the flavors together.
- Ground black pepper - Adds mild warmth and a subtle savory note that rounds out the sauce.
Scroll down to the recipe card for quantities used.
Instructions
In a small saucepan, pour apple cider vinegar, crushed pineapple, carrot, habanero, salt, and black pepper.
Simmer over low heat for 5 minutes or until the carrots soften, turn off the heat, and allow to cool for a few minutes.
In a personal blender, pour the reserved light syrup from the can of crushed pineapple and add the cooled pineapple habanero mixture.
Blend the pineapple habanero mixture until smooth and thick yet pourable. Transfer to a serving bowl and enjoy or store in an airtight container in the refrigerator.
Hint: Start with a small amount of habanero and taste after blending, since the heat can intensify as the sauce sits, and it's easier to add more spice than tone it down.
Variations
Here are some easy ways to customize this sauce recipe:
- Add depth with a pinch of garlic powder or ginger for an extra layer of flavor.
- Adjust the heat by using half a habanero for a milder sauce or adding more for extra spice.
- Change the sweetness by adding a little honey, sugar, or extra pineapple juice to taste.
- Boost the tang with a splash more apple cider vinegar or a squeeze of fresh lime juice.
- Play with texture by blending longer for ultra-smooth or pulsing briefly for a slightly chunky sauce.
Tips
Top tip: Wear gloves when handling habaneros and avoid touching your face. This keeps the heat where it belongs and makes prep much more comfortable.
More Cooking Tips:
- Taste the sauce after blending and let it rest a few minutes, as the flavors continue to develop.
- Simmer gently, not rapidly, to preserve the pineapple's natural sweetness.
- Blend while the mixture is slightly warm for a smoother, creamier texture.
- Add liquid gradually to control thickness and keep the sauce pourable.
- Store in an airtight container so the flavor stays fresh longer.
Serving suggestions
This sauce is perfect as a finishing touch for grilled meats like chicken, pork, or shrimp. This sauce really shines as a drizzle or spooned-on topping. It also works great brushed on during the last few minutes of grilling or roasting for a glossy, flavorful glaze.
You can also serve this as a dipping or mixing sauce for everyday snacks and appetizers. I've used it with lumpia, ham grilled cheese, and even stirred a little into mayo or yogurt for an easy spread. It also pairs especially well with fresh sides like mango salsa or alongside mango and habanero sauce.
Storage
Refrigerate the pineapple habanero sauce in an airtight jar in the refrigerator to keep it fresh and flavorful. It will keep well for up to one week, and the flavors may deepen slightly as it sits.
FAQs
It has a noticeable kick, but the sweetness from the pineapple and carrot helps balance the heat, and you can easily reduce the spice by using less habanero.
Yes, fresh pineapple works well and gives a brighter flavor; you may need to add a little water or sweetener to match the consistency.
The sauce should be smooth, thick, and pourable, similar to a loose hot sauce or finishing sauce.
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Recipe
Pineapple Habanero Sauce
Ingredients
- 149 grams drained canned crushed pineapple reserve 2 tablespoons light syrup (see notes)
- ¼ cup grated carrot tightly packed (1 small piece)
- 1 small habanero pepper diced
- ¼ cup apple cider vinegar
- ⅛ teaspoon kosher salt
- ⅛ ground black pepper
Instructions
- In a small saucepan, pour apple cider vinegar, crushed pineapple, carrot, habanero, salt, and black pepper. Simmer over low heat for 5 minutes or until the carrots soften, turn off the heat, and allow to cool for a few minutes.
- In a personal blender, pour the reserved light syrup from the can of the crushed pineapple and add the cooled pineapple habanero mixture.
- Blend the pineapple habanero mixture until smooth and thick yet pourable.
- Transfer to a serving bowl and immediately enjoy or store in an airtight container in the refrigerator.
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