Honolulu Heat (pineapple and hot pepper sauce/glaze)
Honolulu Heat (pineapple and hot pepper sauce/glaze)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, honolulu heat (pineapple and hot pepper sauce/glaze). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Honolulu Heat (pineapple and hot pepper sauce/glaze) is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Honolulu Heat (pineapple and hot pepper sauce/glaze) is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have honolulu heat (pineapple and hot pepper sauce/glaze) using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Honolulu Heat (pineapple and hot pepper sauce/glaze):
  1. Take 4 c. sugar
  2. Get 1 c. apple cider vinegar
  3. Make ready 1 c. pineapple juice
  4. Get 3 Tbsp lemon juice
  5. Get 3 Tbsp cornstarch (mixed with a bit of water to make a slurry)
  6. Get 1 pineapple
  7. Prepare 1 red bell pepper
  8. Get 1 yellow bell pepper
  9. Take 1 mango
  10. Get 4 Naga Viper peppers
  11. Take optional* 1 medium sweet onion
Instructions to make Honolulu Heat (pineapple and hot pepper sauce/glaze):
  1. Create a simple syrup in a large pot by whisking the sugar, vinegar, pineapple juice and lemon juice over medium high heat until the sugar dissolves. Turn up the heat and bring to a boil for 2 minutes. Turn off the heat and let sit while you prep the remaining ingredients.
  2. Slice the pineapple in rings and grill them until the sugars begin to caramelize and creates grill marks on both sides.
  3. Lightly char the skins of the Naga Vipers (or any hot peppers you choose) over an open flame or on a searing hot grill pan. Do not grill your red and yellow bell peppers in order to maintain some crunch and texture in the sauce. (roasting the pineapple and hot peppers will bring out their inherent sweetness and richness.
  4. Make sure the Vipers are super finely chopped. If you want to tone down the heat slightly carefully remove the seeds. (I used my chopper to make sure the peppers were in super tiny pieces so no one bites into a large piece of super hot pepper.)
  5. Next, finely chop all fruit, peppers and onion into 1/4" pieces (or smaller).
  6. Stir the remaining ingredients into the simple syrup you prepared earlier. Stir in the cornstarch (mixing with a few tablespoons of water first to create a slurry). Bring the mixture to a boil and the turn down the heat to simmer for 5-10 minutes. The consistency should be syrupy and chunky.

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