Best 6 Pineapple And Habanero Sauce Recipes

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In the culinary world, where flavors dance and aromas ignite the senses, the harmonious blend of sweet and spicy is a symphony of taste. Embark on a culinary journey as we explore the tantalizing realm of "Pineapple and Habanero Sauce," a delectable condiment that captures the essence of tropical vibrancy and fiery heat. This extraordinary sauce, crafted with the perfect balance of sweetness from succulent pineapple and the fiery kick of zesty habanero, promises an explosion of flavors that will awaken your palate and leave you craving more. Whether you're a seasoned chef or a home cook looking to elevate your dishes, this article will guide you through the art of creating this exceptional sauce, ensuring you master the perfect balance of sweet, spicy, and tangy.

Let's cook with our recipes!

PINEAPPLE-HABANERO HOT SAUCE - RECIPE



Pineapple-Habanero Hot Sauce - Recipe image

Make your own hot sauce at home with this quick and easy recipe that incorporates spicy habanero peppers, sweet pineapple and cilantro. Perfect for dashing over meals or spicing up your favorite cocktails. We like it for our Bloody Marys.

Provided by Mike Hultquist

Categories     Main Course

Time 25m

Number Of Ingredients 6

5-6 habanero peppers (coarsely chopped)
2 cups chopped pineapple
1 handful cilantro leaves (rinsed)
Juice from 1 lime
1 cup white vinegar
½ teaspoon salt

Steps:

  • Add all ingredients to a food processor and process until smooth.
  • Add to a pot and simmer over low heat for 15 minutes.
  • Cool and strain, if desired. If you want a chunkier hot sauce, skip the straining. Or, strain and add a bit of the pulp back in to your desired consistency.
  • Pour into bottles and refrigerate until ready to use!

Nutrition Facts : Calories 5 kcal, Carbohydrate 1 g, Sodium 29 mg, ServingSize 1 serving

HABANERO PINEAPPLE BBQ SAUCE



Habanero Pineapple BBQ Sauce image

Sweet pineapple and spicy habanero peppers give this sauce a strong flavor unlike anything you'll find at the grocery store. It's great for adding a kick to your summer grilling, or for dipping all year long.

Provided by Audrey J. Ross

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 30m

Yield 24

Number Of Ingredients 8

6 habanero peppers, seeded
1 cup chopped fresh pineapple
1 cup balsamic vinegar
¼ cup molasses
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Worcestershire sauce
2 teaspoons liquid smoke flavoring

Steps:

  • Blend habanero peppers and pineapple in a blender or food processor until smooth; pour into a saucepan. Add balsamic vinegar, molasses, garlic powder, onion powder, Worcestershire sauce, and liquid smoke flavoring; stir well. Simmer until sauce reaches desired consistency, 20 to 30 minutes.

Nutrition Facts : Calories 25.4 calories, Carbohydrate 5.5 g, Fat 0.4 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 8.8 mg, Sugar 4.3 g

PINEAPPLE-HABANERO SALSA



Pineapple-Habanero Salsa image

Provided by Jeffrey Saad

Time 15m

Yield 10 servings

Number Of Ingredients 6

1 1/2 cups chopped fresh pineapple
1/2 cup fresh cilantro
1 orange habanero chile pepper, stemmed and chopped (remove seeds for less heat)
1/2 cup chopped white onion
1 tablespoon fresh lime juice
Kosher salt

Steps:

  • Add the pineapple, cilantro, habanero, onion, lime juice, 1/2 teaspoon salt and 1/2 cup water to a blender and puree until smooth.

PINEAPPLE HABANERO SALSA



Pineapple Habanero Salsa image

This is a nice salsa that is especially good with any seafood. It goes particularly well with fresh Hawaiian ahi. I usually use a jalapeno pepper instead of the habanero to cool it down a notch. From Bon Appetit.

Provided by lazyme

Categories     Low Protein

Time 40m

Yield 2 cups

Number Of Ingredients 9

1/2 pineapple, cored, peeled, rind reserved, coarsely chopped (2 cups)
2 tablespoons fresh pineapple juice, squeezed from reserved rind with your hands
2 tablespoons fresh lime juice
1 tablespoon molasses, mild
3 scallions, finely chopped
1/4 teaspoon habaneros (1/4 to 1/2) or 1/4 teaspoon scotch bonnet pepper, seeded and minced (1/4 to 1/2)
1 teaspoon fresh thyme, chopped
3/4 teaspoon salt
1/4 teaspoon ground allspice

Steps:

  • Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.
  • Salsa can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Nutrition Facts : Calories 105.8, Fat 0.2, Sodium 881.4, Carbohydrate 27.6, Fiber 2.4, Sugar 18.8, Protein 1.2

ROASTED PINEAPPLE-HABANERO CHILE SALSA



Roasted Pineapple-Habanero Chile Salsa image

Provided by Mark Miller

Categories     Sauce     Side     Pineapple     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield makes 3 1/2 cups

Number Of Ingredients 5

1 pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1/4-inch-thick rings
1 orange or red habanero chile, dry-roasted, seeded, and minced (page 154)
1 sweet red bell pepper, cored, seeded, and cut into 1/8-inch dice
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice

Steps:

  • In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
  • In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.

HABANERO PINEAPPLE JAM



Habanero Pineapple Jam image

This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.

Provided by bsmizzel

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 12h45m

Yield 64

Number Of Ingredients 8

1 (20 ounce) can crushed pineapple
6 ½ cups white sugar
1 ½ cups apple cider vinegar
½ teaspoon salt
1 red bell pepper, minced
12 habanero peppers - stems and membranes removed, minced
1 cup shredded carrots
¾ cup powdered fruit pectin, or more to taste

Steps:

  • Drain pineapple well, reserving 1/2 cup pineapple juice.
  • Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
  • Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
  • Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
  • Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 20 mg, Sugar 21.8 g

Tips:

  • Choose ripe, juicy pineapples for the best flavor.
  • Use fresh habaneros for a spicier sauce.
  • Remove the seeds from the habaneros before chopping to reduce the heat.
  • Roast the pineapples and habaneros before blending to enhance their flavor.
  • Add a bit of honey or sugar to balance the tartness of the pineapple.
  • Use a high-powered blender to get a smooth sauce.
  • Taste the sauce and adjust the seasonings as needed.
  • Let the sauce cool completely before storing it in the refrigerator.
  • Use the sauce within two weeks for the best flavor.

Conclusion:

Pineapple habanero sauce is a versatile condiment that can be used to add a sweet, spicy, and tangy flavor to a variety of dishes. It is perfect for marinating chicken, fish, and shrimp, or as a dipping sauce for appetizers. It can also be used as a glaze for grilled meats or as a topping for tacos and burritos. With its unique flavor profile, pineapple habanero sauce is sure to become a favorite in your kitchen.

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