Pineapple and Chile Pepper Ketchup

This is a great ketchup which can give a southwest flavor to dishes like burgers, pizza, baby back ribs, or as a dipping sauces with smoky links.

Photo of Pineapple and Chile Pepper Ketchup


3 habanero peppers, seeded, finely chopped
4 clove garlic, finely chopped
1 small onion, finely chopped
1 can (20 oz.) DOLE® Crushed Pineapple, undrained
2 cups DOLE Chef-Ready Frozen Pineapple Puree
2-1/2 cups packed brown sugar
3/4 cup apple cider vinegar
3 cans (12 oz. each) tomato paste
3 cups water
1 teaspoon ground black pepper
1 teaspoon ground cloves
1 teaspoon garlic powder
1/2 cup dark molasses
1/3 cup light corn syrup
1/4 cup hot pepper sauce
1/4 cup Worcestershire sauce
1 large lemon peel and juice


  1. Combine all ingredients in large stainless steel kettle.  Heat to a rolling boil, stirring constantly on medium-high heat.  Reduce heat; simmer on low heat 30 minutes, stirring occasionally.  Turn off heat and allow to cool.
  2. Serving Suggestions:    Serve as a dipping sauce with smoky links as an appetizer. 

     Spread over prebaked pizza crust.  Top with  cubed ham or cooked carnitas , shredded Mexican blend cheese and DOLE Chef-Ready Cuts Pineapple Cubes. 

     Use as a basting sauce for baby back ribs. 

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