This spicy, sweet, roasted pineapple and habanero sauce is amazing on vegetables, seafood, pork or as a spicy pineapple salsa. This easy, roasted pineapple and habanero sauce recipe has an incredibly deep flavor that will have you keep coming back for more!
This is a really easy recipe that is the perfect balance of creamy, fiery habaneros and the sweetness of the pineapple. The sweet pineapple natural flavor and spicy habanero peppers combine for a nice kick.
An amazing compliment to a complete meal or as an incredible appetizer or spicy pineapple sauce for literally everything!!!
Ingredients for Roasted Pineapple and Habanero Sauce Recipe
- Pineapple (fresh pineapple or canned pineapple slices)
- Habanero Peppers
- Green Bell Peppers
- Red bell peppers
- Yellow bell peppers
- Red Onion
- Brown Sugar
- Apple Cider Vinegar
- Cilantro
- Garlic
- Cream Cheese
- Almond milk
- Cornstarch or Xanthan Gum
- Water
- Salt
- Smoked Paprika
See recipe card for quantities.
Instructions
Set the oven to Hi broil.
Core and remove skin of pineapple, then slice the pineapple into ¼ inch to ½ inch slices.
Cut the yellow, green and red pepper in half and remove the stem and seeds. Quarter the pepper.
Quarter the red onions and peel the cloves of garlic.
Cut the top stems off of the habanero peppers. This is the step where you can control the spice level. Add more habaneros to make it more spicy.
I prefer a medium spiciness level and found that 3 habaneros was the perfect amount to really enjoy the other flavors.
Add the pineapple, bell peppers, habanero peppers, onion and garlic to a large mixing bowl, the biggest one you have.
Pour the oil, salt, smoked paprika and brown sugar over the ingredients and mix well.
Pour the mixture onto a baking sheet and disperse evenly, scraping out the leftover juices in the large bowl with a spatula.
Broil for 15 minutes and the ingredients have a nice char on them. Remove from the oven and let rest for 10 minutes until the baking pan is cooled off.
Add the roasted ingredients to a food processor along with the remaining ingredients; apple cider vinegar and cilantro. Mix until smooth. I worked through this step in batches so that I didn't overflow the food processor.
Transfer roasted pineapple and habanero sauce to a deep sauce pan or large pot and set to medium high heat.
Add the water and corn starch to the pan and mix until thickened.
Bring to a boil and then reduce to a simmer.
Finally, add the cream cheese and almond milk. Mix in thoroughly until there are no lumps and then simmer for 15 minutes.
Variations
- Control Spiciness - remove seeds to reduce the overall spiciness
- Using canned pineapple - Use (4) - 20 ounce cans.
- Vegan - Make it a vegan habanero salsa recipe by leaving out the cream cheese and enjoy with tortilla chips or pita chips for a great appetizer.
Equipment
- Blender or food processor
- Baking pan
- Large pot
Top tips
- Use a pineapple corer for easy and time saving results.
- Use food prep gloves when handling hot peppers.
Food safety
- Wash hands after touching hot peppers
- Don't leave food sitting out at room temperature for extended periods
- Use oils with high smoking point to avoid harmful compounds
This roasted pineapple sauce recipe is one of my new favorites. As much as I love a good tomato sauce this is a colorful way to mix things up a bit in the weekly menu at home!
Easy Creamy Roasted Pineapple and Habanero Sauce Recipe
This spicy, sweet, roasted pineapple and habanero sauce is amazing on vegetables, seafood, pork or as a spicy pineapple salsa. This roasted pineapple and habanero sauce recipe has an incredibly deep flavor that will have you keep coming back for more!
Ingredients
- 1 - Pineapple, whole
- 6 - Garlic cloves
- 1 - Cilantro bunch
- 3 - Habanero peppers
- 1 ½ teaspoons - corn starch
- 1 Cup - Water
- 4 Tablespoons - Light Brown Sugar
- 1 - White Onion
- 2 - Green Bell Peppers
- 2 - Yellow Bell Peppers
- 2 - Red Bell Peppers
- 2 Tablespoons - Olive Oil
- 1 Cup - Almond Milk
- 1 - 8 ounce cream cheese
- 1 teaspoon - Smoked Paprika
- 1 ½ teaspoons - Salt
- ½ Cup - Apple Cider Vinegar
- ½ teaspoon - Black pepper
Instructions
- Set oven to Hi Broil.
- Cut the bell peppers in half and remove seeds and stem, then quarter.
- Quarter the red onion and peel the cloves of garlic.
- Remove the stems from the habanero peppers.
- Add the pineapple, bell peppers, habanero peppers and garlic to a large mixing bowl.
- Add the oil, salt, black pepper and brown sugar to the mixing bowl and mix all the ingredients together using a spatula.
- Pour the mixing bowl onto a large baking pan making sure to scrap any juices as well.
- Broil on the 3rd rack position from the top of the oven for 15 minutes.
- Remove from the oven and cool for 10 minutes.
- Add the roasted ingredients to a blender or food processor along with the apple cider vinegar and cilantro paste.
- Mix until smooth, approximately 2-3 minutes.
- Transfer the mixture to a large pot set to medium high heat.
- Add the water and corn starch to the pot and stir.
- Bring to a boil and then reduce to a simmer.
- Add the cream cheese and almond milk and whisk until smooth and simmer for an additional 15 minutes, stirring occasionally.
- Remove from heat and serve!
Notes
Use a pineapple corer for easy and time saving results.
Use food prep gloves when handling hot peppers.
Control the spiciness to your liking by adding more or less peppers.