Fermented pineapple jalapeño hot sauce sounds a little fancy, but it’s actually one of the easiest ways to make a small-batch, homemade hot sauce with big flavor. Fresh pineapple, garlic, onion, and jalapeños sit in a simple salt brine for a few days, pick up that tangy fermented kick, and then get blended into a smooth, bright green-gold sauce that’s both spicy and slightly sweet.

This fermented pineapple jalapeño hot sauce is great if you want something hotter than salsa but more interesting than plain sauce. The ferment does most of the work for you – you mix a brine, pack a jar, let it bubble on the counter, then blend with lime, vinegar, and warm spices. The result keeps beautifully in the fridge and tastes even better after a day or two.

Drizzle it over tacos, grilled chicken, shrimp, burgers, eggs, or pizza, or use it as a fiery dip for chips. Once you make a batch, it’s hard to go back to store-bought hot sauce.

Yields: about 2–2½ cups (500–600 ml) of sauce

Servings: 30–40
Fermenting jar: 1 quart / 1 liter glass jar
Storage jars: 2 x 250 ml bottles or small glass jars (see bottling step)

Ingredients

Brine

• 2 cups unchlorinated water (bottled, spring, or filtered) – 473 ml

• 1 tbsp kosher salt, sea salt, or pickling salt – 17 g

Fermentation Ingredients

• 2–3 garlic cloves, peeled

• ½ white onion

• 1 cup fresh pineapple, cut into chunks

• 4–5 fresh jalapeño peppers, stems removed, cut into chunks

After Fermentation

• 2 tbsp white vinegar

• 1 tbsp lime juice

• ½ tsp ground cumin

• ½ tsp ground coriander

Instructions

1. Make the brine

1. Add the water and salt to a jug or bowl.

2. Whisk until the salt is completely dissolved and the liquid looks clear.

   • Use non-iodized salt (kosher, sea, or pickling) so it doesn’t interfere with fermentation. 

2. Pack the fermenting jar

1. Use a clean 1 quart / 1 liter glass jar.

2. Place the garlic cloves and the half onion at the bottom.

3. Add the pineapple and jalapeño chunks on top, packing them down gently with a spoon.

4. Leave about 1–1½ inches (2.5–4 cm) of empty space at the top (headspace).   

3. Weigh everything down & add brine

1. Place a fermentation weight on top of the vegetables and fruit to keep them under the liquid.

   • If you don’t have one, use a small clean glass or a zip-top bag filled with a bit of brine.

2. Pour the brine into the jar until everything is fully covered.

3. Tap the jar lightly on the counter to release air bubbles.

4. Make sure all solids are under the brine; add a little more brine if needed and discard any extra.

4. Ferment the mixture (3–5 days)

1. Close the jar with a fermenting lid or a regular lid screwed on lightly so gas can escape.

2. Set the jar at room temperature, away from direct sunlight.

3. Ferment for 3–5 days:

   • The brine may turn cloudy and you might see small bubbles – this is normal.

   • Start tasting a small piece on day 3. When it tastes pleasantly tangy and slightly sour, it’s ready.

5. Strain and reserve the brine

1. Place a fine mesh strainer over a bowl.

2. Pour the contents of the jar through the strainer.

3. Keep the brine in the bowl – you’ll use a little of it to adjust the sauce thickness.

4. Transfer the solids (pineapple, jalapeños, onion, garlic) to a blender.

6. Blend the hot sauce

1. Add the vinegar, lime juice, cumin, and coriander to the blender.

2. Blend until smooth.

3. Check the texture:

   • If it’s too thick, add 1–2 tablespoons of reserved brine and blend again.

   • If you like it thinner, keep adding brine a spoonful at a time until you’re happy.

4. Taste and adjust:

   • More tang: add a splash of vinegar or lime juice.

   • Slightly more salt: add a teaspoon of brine and blend again.

7. Bottle and store

1. Pour the finished sauce into clean glass bottles or jars –

   • 2 × 250 ml bottles or a similar total of small jars (about 500–600 ml).

   • Woozy hot sauce bottles, small mason jars, or swing-top bottles all work well.

2. Seal tightly and refrigerate.

3. Use within 2–3 weeks for the best flavor and quality.
   The flavor will usually improve after sitting in the fridge overnight.

If this becomes one of your go-to sauces, share the image below to your Pinterest board so it’s always easy to get back to.

Video Recipe

FAQ for Fermented Pineapple Jalapeño Hot Sauce

How long should I ferment the jalapeños and pineapple?

Most of the time, 3–5 days at room temperature is enough. By day 3 you should see some bubbles, the brine may look a bit cloudy, and the veggies will smell pleasantly sour and tangy. If you want a deeper, funkier flavor, let it go a day or two longer and taste as you go.

Does the jar need to go in the fridge while it ferments?

No. The jar should stay at room temperature during fermentation. The fridge is too cold and slows everything down. Once you’ve blended the sauce and bottled it, then it goes in the fridge for storage.

What kind of salt and water should I use?

Use non-iodized salt like kosher, sea, or pickling salt. Iodized table salt can interfere with fermentation and add off flavors. For the water, stick to filtered, bottled, or spring water so you’re not dealing with chlorine, which can also slow things down.

Is it normal for the brine to turn cloudy or for things to float?

Yes. A cloudy brine and a few bubbles are both good signs that fermentation is happening. Some pieces might try to float—this is why a weight is helpful. As long as everything stays mostly under the brine and you don’t see fuzzy mold, you’re on the right track.

How spicy is this hot sauce?

It has a medium heat with a nice balance of sweet pineapple and tangy ferment. Using 4–5 jalapeños keeps it lively but not extreme. For extra heat, leave in more seeds and membranes or add an extra pepper. For a milder batch, remove most of the seeds before fermenting.

Can I use canned pineapple instead of fresh?

Fresh pineapple gives the brightest, cleanest flavor, but canned pineapple in juice can work in a pinch. If you use canned, drain it well and choose one without added syrup so the sauce doesn’t turn overly sweet.

How long will the finished sauce last in the fridge?

Once blended and bottled, the hot sauce keeps well for about 2–3 weeks in the refrigerator. Always use a clean spoon or shake straight from a squeeze bottle, and if anything ever smells off or looks strange, it’s better to toss it and make a new batch.

Can I make the sauce thicker or creamier?

Yes. For a thicker sauce, start with very little brine when blending, then add it one spoonful at a time until you like the texture. Blending a bit longer also helps it turn smoother and more velvety. You can mention a “creamier version” in the notes if you’d like to give your readers that option.

What can I put this hot sauce on?

It’s great on tacos, grilled chicken, shrimp, burgers, eggs, rice bowls, and pizza. You can also stir a spoonful into mayo or sour cream to make a quick spicy dip or drizzle for fries and roasted veggies. Once it’s in your fridge, it tends to end up on just about everything.

You know those nights when you want something that tastes like you’ve gone out to a cozy little pub, but you’re absolutely not in the mood for a complicated recipe? That’s exactly how these Beer-Braised pork medallions with creamy mushroom onion sauce were made.

Juicy slices of pork tenderloin are pan-seared until golden, then simmered in a rich beer and beef stock sauce with soft onions and hearty cremini mushrooms. It’s easy comfort food, but it feels like you’ve actually put in way more effort than you did.

Ingredients

For the pork

• 1 pork tenderloin (about 1–1 1/4 lb / 450–550 g)

• 1/2 tsp fine salt

• 3/4 tsp freshly ground black pepper

• 3/4 tsp paprika (sweet or smoked)

• 3/4 tsp garlic powder

• 3/4 tsp onion powder

For the sauce

• 1 tbsp olive oil

• 2 tbsp unsalted butter, divided

• 1 large yellow onion, halved and thinly sliced

• 1/2 tsp salt, plus more to taste

• 4–5 oz cremini mushrooms, quartered (about 1 1/2 cups)

• 2 cloves garlic, minced

• 1/8–1/4 tsp red pepper flakes (optional, to taste)

• 1 tsp Dijon mustard

• 2 tsp soy sauce (or tamari)

• 1/2 cup beer (lager, amber, or brown ale)

• 3/4 cup low-sodium beef stock

• 1 1/2 tsp cornstarch

• 2 tbsp cold water

• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Prepare the pork

   • Trim away any visible fat and silverskin from the pork tenderloin.

   • Slice into 1-inch thick medallions and pat dry with paper towels.

2. Season the medallions

   • In a small bowl, combine the salt, pepper, paprika, garlic powder and onion powder.

   • Sprinkle the seasoning over both sides of each medallion, pressing it in lightly so it sticks.

3. Sear the pork

   • Heat a large skillet over medium-high heat.

   • Add the olive oil and 1 tablespoon of butter.

   • When the fat is hot and shimmering, add the medallions in a single layer without crowding (cook in batches if needed).

   • Sear for about 3 minutes on the first side, until nicely browned, then flip and cook another 2 minutes.

   • Transfer the medallions to a plate; they will finish cooking in the sauce.

4. Cook the onions and mushrooms

   • Reduce the heat to medium.

   • Add the remaining 1 tablespoon of butter to the skillet.

   • Stir in the sliced onion, sprinkle with the 1/2 teaspoon of salt, and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.

   • Add the mushrooms and cook for another 4 minutes, until they release their moisture and start to brown.

   • Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

5. Deglaze and build the sauce

   • Stir in the red pepper flakes (if using), Dijon mustard and soy sauce.

   • Pour in the beer and beef stock, scraping up any browned bits from the bottom of the pan.

   • Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the alcohol cooks off and the liquid reduces slightly.

6. Thicken the sauce

   • In a small bowl, whisk together the cornstarch and cold water until completely smooth.

   • While the sauce is gently simmering, slowly pour in the slurry, whisking or stirring constantly.

   • Cook for 1–2 minutes, until the sauce thickens and coats the back of a spoon.

   • If it becomes too thick, add a splash of stock or water to loosen.

7. Finish the medallions

   • Return the pork medallions and any juices from the plate to the skillet.

   • Nestle them into the sauce and spoon mushrooms and onions over the top.

   • Simmer gently for 2–3 minutes, or until the pork is just cooked through and reaches an internal temperature of about 145°F (63°C).

8. Garnish and serve

   • Taste the sauce and adjust seasoning with more salt or pepper, if needed.

   • Remove from the heat, sprinkle with chopped parsley and serve hot over mashed potatoes, rice, buttered noodles, or with crusty bread.

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Video Recipe

How to Store & Reheat Leftovers

Fridge:
Let the pork and sauce cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days. The sauce will thicken as it chills – that’s normal.

Reheating on the stove (best texture):

• Add the pork medallions and sauce to a skillet.

• Warm over low to medium-low heat, stirring the sauce and flipping the medallions occasionally.

• If the sauce looks too thick, stir in a splash of water, beef stock, or a little extra beer until it loosens up.

• Heat just until the pork is warmed through; avoid boiling so it stays tender.

Reheating in the microwave:

• Place a portion of pork and sauce in a microwave-safe dish and cover loosely.

• Heat in 30–40 second bursts, stirring the sauce and flipping the pieces in between, until hot.

• Add a small spoonful of water or stock if the sauce looks too thick or dry.

Freezing:
Because of the cornstarch and the onion-mushroom sauce, the texture can change a bit after freezing, but it still works if you need to:

• Cool completely, then transfer to a freezer-safe container or bag.

• Freeze for up to 2 months.

• Thaw overnight in the fridge, then reheat gently on the stove with a splash of stock or water to bring the sauce back to life.

Make-ahead tip:
You can slice and season the pork medallions a few hours in advance and keep them covered in the fridge. When you’re ready to cook, everything comes together quickly in one pan, making this an easy option for a weeknight dinner or casual date night at home.

Honey Butter Chicken is the kind of one-pan dinner that makes weeknights feel easy again. Hot skillet, light seasoned coating, quick sear; then a buttery honey glaze that picks up a little tang from apple cider vinegar and depth from soy. It finishes glossy, not sticky-sweet, and clings to the chicken like a thin caramel.

You get contrast in every bite—crisp edges, juicy center, and a sauce that runs just enough to coat rice or soak into roasted or mashed potatoes. It’s fast (about 20 minutes), uses pantry staples, and doesn’t ask for a marinade or an oven—just heat, space in the pan, and a minute of patience for that deep golden crust.

Ingredients

Chicken

• 1.3 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  (Thighs: 1¼–1½ in / 3–4 cm; Breasts: 1 in / 2.5 cm)

• 1/3 cup all-purpose flour (50 g)

• 1 tsp kosher salt

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1 tbsp unsalted butter

• 1 tbsp olive oil

Honey-Butter Glaze

• 1/3 cup honey (110 g)

• 5 tbsp unsalted butter, cut into pieces (75 g)

• 2 tbsp apple cider vinegar

• 1 tbsp soy sauce

• Pinch kosher salt and black pepper, to taste

Optional (for flavor & garnish)

• 1/2–1 tsp red pepper flakes or hot honey

• 2 tbsp thinly sliced scallions or chopped chives

• 1 tsp toasted sesame seeds or crushed roasted peanuts/cashews

• Fine zest of 1/2 lemon or lime

Instructions

1. Prep the chicken
   Trim and pat dry.

   • Thighs: cut into 1¼–1½ in (3–4 cm) pieces.

   • Breasts: cut into 1 in (2.5 cm) cubes.

2. Seasoned flour
   In a bowl, whisk the flour, salt, onion powder, garlic powder, and black pepper.

3. Coat
   Add chicken and toss until lightly coated; shake off excess.
   Pro tip: Let the coated chicken sit 5 minutes so the flour hydrates and clings better.

4. Sear
   Heat a large skillet over medium-high. Add 1 tbsp butter + 1 tbsp olive oil until shimmering. Spread chicken in a single layer (work in batches if needed).

   • Thighs: Sear 3–4 minutes first side until deep golden; flip and cook 2–3 minutes more.

   • Breasts: Sear 2½–3 minutes first side; flip and cook 1½–2½ minutes more.
     Pieces should have crisp edges and reach 165°F / 74°C internally. Transfer chicken to a plate; reduce heat to medium.

5. Make the glaze
   In the same skillet, melt the remaining 5 tbsp butter. Stir in honey, apple cider vinegar, soy sauce, and a pinch of salt & pepper. Simmer 1–2 minutes, stirring, until glossy and the thickness of thin caramel.

6. Coat & finish
   Return chicken (plus any juices) to the pan; toss to lacquer. Taste and adjust seasoning. Add red pepper flakes or hot honey if you want gentle heat.

7. Serve
   Plate immediately. Garnish with scallions, sesame seeds or crushed nuts, and citrus zest. Great with jasmine rice, mashed potatoes, or charred green beans.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 12–14 minutes
Total: ~22–24 minutes

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Notes & Swaps

• Thighs vs. breasts: Breasts work—cut into 1-inch cubes and reduce sear time by ~1 minute per side to avoid drying.

• Extra crispy option: After tossing in seasoned flour, let chicken sit 5 minutes so the flour hydrates and clings better.

• Heat lovers: Add 1/2–1 tsp red pepper flakes or a drizzle of hot honey to the glaze.

• Gluten-free: Swap flour for fine rice flour or cornstarch (cornstarch crisps beautifully).

Honey Butter Chicken Video