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!