Spicy Pickled Pineapple Habanero Salsa

Spicy Pickled Pineapple Habanero Sauce

1 tablespoon olive oil
¼ cup finely diced white onion
1 red habanero pepper (seeds removed)
6 tablespoons rice wine vinegar
1 cup finely chopped fresh pineapple
2 tablespoons honey
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper



1. In a medium skillet, heat the oil over medium-high heat. Add the Habanero and the onion and cook for 1 to 2 minutes, just until softened.
2. Add the vinegar, pineapple, honey, lemon juice, and salt and pepper to taste and cook for 6 minutes. Chill for an hour in the refrigerator.

This sauce is excellent when serving any seafood. I topped my shrimp filled empanadas with this sauce, very tasty combo!

Note: The original recipe is from Guy Fieri’s cookbook “Guy Fieri Food” and his recipe called for jalapeño pepper, but I used habanero. His recipe also called for canned pineapple, but I always prefer to use fresh. He served this sauce with wontons filled with shrimp.

Below: Pineapple and Habanero…Perfect!
Spicy Pickled Pineapple Habanero Sauce-middle
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