Pineapple Habanero Jam ~ just 3 ingredients!

Spicy Pineapple Habanero Jam with cheese and crackers

Pineapple Habanero Jam is a delicious no-sugar, no-pectin recipe — the heat and the sweet will duke it out in your mouth, and cheese and crackers will never be the same again.

Pineapple habanero jam --- cheese and crackers will never be quite the same again!

pineapple habanero jam is the star of happy hour

I don’t like to admit how often cheese and crackers figures in our dinner plans. Not as a starter, but as the main course. Whatever…I’m sure you have your peculiarities when it comes to dinner, we all do, but I think we can agree that when it comes to cheese and crackers, good condiments are key. A great hot pepper jam can elevate a water cracker and a schmear of fresh goat cheese to dizzying heights of culinary pleasure. No exaggeration.

Super sweet 'n spicy Pineapple Habanero Jam

While I’ve made lots and lots of hot pepper jams and jellies, I never thought to use pineapple until we found a little jar at a gourmet cheese and wine store while we were visiting in Florida a couple of weeks ago. The one we bought didn’t have nearly enough of a kick for my taste, and it was made with pineapple juice, not the actual fruit — so it just begged for the DIY treatment! My version uses an entire pineapple and three habanero peppers for a good amount of heat. I didn’t add any sugar or pectin., I found the pineapple is both sweet and thick enough on its own. I love the fresh taste and that sunny color!

what you’ll need for pineapple hot pepper jam

  • a fresh pineapple 
  • pineapple juice
  • habanero peppers (you can substitute other hot peppers if you like)

Pineapple Habanero jam with cheese and crackers

Hot pepper jams and jellies are definitely a polarizing food

People tend to crave them or hate them, but over the years I’ve found that those in the ‘nay’ camp can usually be convinced with just one taste. Personally I’ve never met a spicy jam I didn’t love, unless of course it commits the mortal sin of not being hot enough. Enter the mighty habanero, the hottest pepper you’ll find in the supermarket. It’s small, bright orange, and packs a wallop. Look for them right next to the jalapenos and the Serranos.

Pineapple Habanero Jam with crackers and chese is an elegant appetizer

How hot is this hot pepper jam?

  • Habaneros are hot peppers, make no mistake. Be sure to wash your hands WELL after handling them. And don’t rub your eyes or any other sensitive part of your body either. Here’s my Habanero heat scale for this jam, adjust the number of peppers to suit yourself…

habanero pepper Hot


habanero pepperhabanero pepperPlenty hot


habanero pepperhabanero pepperhabanero pepperPerfect!


  • I generally choose a cream cheese or a whipped goat cheese to serve with hot pepper jellies and jams. But I asked the owner of the gourmet shop in Florida what he recommended for the hot pineapple jam and he suggested a good ripe Brie. I’ve tried it both ways and both are fantastic, so take your pick!
  • Don’t stop with cheese and crackers, try this on grilled chicken or pork, or on a turkey sandwich.
  • if you’re into this kind of thing you need to try my other varieties — nectarine, cranberry, grapefruit, red pepper and peach.
Spicy Pineapple Habanero Jam with cheese and crackers
3.45 from 18 votes

Pineapple Habanero Jam

Super Easy Hot Pepper Jelly is a must in every cook’s arsenal. This easy small batch refrigerator recipe makes use of both sweet and hot peppers for a colorful, confetti-like look and and an intense spicy kick. It’s going to be your new favorite appetizer!"
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Sue Moran


  • 1 fresh pineapple
  • 1 cup pineapple juice
  • 1 - 3 habanero peppers


  • Cut the top off the pinapple and then run a sharp knife along the rind to peel it. Slice the pineapple, core and all, and then chop it.
  • Put the pineapple and juice in a heavy bottomed pot.
  • Trim the stem end off the habanero pepper(s) and give them a rough chop, and add them to the pot, seeds and all. Note: use caution when working with hot peppers. Wear gloves, and be sure to wash well after chopping.
  • Bring the pot to a boil, then turn down and boil for about 20 minutes, stirring often, until the pineapple has softened.
  • Use an immersion blender to blend the pineapple mixture. You don't have to get it completely smooth, just be sure to get all of the large chunks blended.
  • Cook another 20 minutes or so, until thickened. Stir often so the jam doesn't scorch.
  • Spoon the jam into a clean jar and let cool to room temperature. Then cap and refrigerate.
  • The jam should keep for at least 10 days in the refrigerator.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    July 21, 2018 at 2:30 am

    If you where to can this, how long do you think it would last, one year? Can not wait to try this! This is the first year that I have a garden in Sweden and it is exciting to see how many different jams I can make 🙂 and there is nothing better than cheese and crackers!

    • Reply
      July 21, 2018 at 7:15 am

      Hey Crystal, if you want it to last that long I would freeze it. Congrats on your garden!

  • Reply
    November 11, 2017 at 6:29 am

    Can I use Jalapeño Peppers instead…plenty from the garden!

    • Reply
      November 11, 2017 at 7:53 am

      Sure, I love the combination of pineapple and jalapenos, how lucky you are to grow them 🙂

  • Reply
    Renita VanDiver
    October 17, 2017 at 9:25 pm

    I am wondering if you could use canned pineapple in place of fresh pineapple? and if so.. how much would you use please?

  • Reply
    November 21, 2016 at 8:02 pm

    5 stars
    Excellent!! I’ve made this so many times!

  • Reply
    July 21, 2016 at 11:34 am

    What would you suggest as an estimate for the pineapple if measured in cups, in stead of a whole pineapple?

    • Reply
      July 21, 2016 at 11:36 am

      Maybe 4 cups as a rough estimate, Anna.

  • Reply
    March 10, 2016 at 8:16 am

    This sounds like a great flavor combo. I’m going to try it. Would this freeze well?

    • Reply
      March 10, 2016 at 8:23 am

      I assume so, I always freeze my extra jams and jellies rather than can them.

  • Reply
    February 29, 2016 at 9:50 am

    5 stars
    It looks great and since making your clementine jam 4 times already, I am willing to try any kind of jam you post. 🙂

    • Reply
      February 29, 2016 at 10:21 am

      Hah! You’re the kind of customer I like Adina!!

  • Reply
    Mary Ann | The Beach House Kitchen
    February 29, 2016 at 4:20 am

    I LOVE making jams and jellies Sue and this one sounds so delicious! Love the sweet and spicing combo!

  • Reply
    Gerlinde @ Sunnycovechef
    February 28, 2016 at 8:01 pm

    In Germany eating cheese, cold cuts and bread or crackers for dinner in the evening is called Abendbrot ( evening bread) and it is the norm. Your habanero pineapple jam would make a great addition.

    • Reply
      February 28, 2016 at 8:08 pm

      I didn’t know that, thanks Gerlinde – I think it’s probably a healthy way to eat.

  • Reply
    February 28, 2016 at 12:57 pm

    I’ve made Habanero jelly before so I know how delicious it is. We also ate it on crackers with Brie as Brie seems to be the natural choice to go with savory jams. Your version with the pineapple sounds delicious! I could eat cheese every day myself 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    February 27, 2016 at 7:29 am

    I love jams like this! They are perfect to have in the fridge for impromptu wine, cheese and cracker occasions 🙂 Loving the pineapple!!

  • Reply
    Rachelle @ Beer Girl Cooks
    February 26, 2016 at 10:44 pm

    I’m totally guilty of serving cheese and crackers for dinner! I couldn’t handle the habanero (because I’m a weenie) but my husband would love him some habanero jam! I think he would put it on everything! I’m totally making this for him!

  • Reply
    Laura (Tutti Dolci)
    February 26, 2016 at 8:54 pm

    Love that kick from the habanero! I could easily make a meal out of crackers and cheese too ;).

  • Reply
    Tricia @ Saving room for dessert
    February 26, 2016 at 3:42 pm

    I think I could smear this on a grilled cheese sandwich! How beautiful and so creatively wonderful! Sharing!

    • Reply
      February 26, 2016 at 4:44 pm

      Great idea!!

    • Reply
      February 26, 2016 at 7:55 pm

      Schmear, Tricia, Schmear 😉

  • Reply
    Nancy | Plus Ate Six
    February 26, 2016 at 3:37 pm

    We have cheese and cracker dinners too with olives, proscuitto and bread – I call it our fridge picnic and it usually happens on a Sunday night when I’m all out of inspiration and enthusiasm 🙂 I’m impressed this is so easy – only three ingredients. Love it 🙂

  • Reply
    Gerlinde in Washington
    February 26, 2016 at 3:32 pm

    What a great combination! I too love cheese and crackers; sometimes (when I’m feeling lazy) that’s all I’ll have throughout the day.

  • Reply
    February 26, 2016 at 2:25 pm

    How comforting that there are others making a dinner out of crackers and cheese! Oh, the privilege of being empty-nesters! Will definitely be making this the next time pineapples go on sale. Thanks, Sue!

    • Reply
      February 26, 2016 at 3:38 pm

      We did the crackers and cheese thing even when my girls were both at home 🙂 We’re dedicated cheese platers here!

  • Reply
    Chris Scheuer
    February 26, 2016 at 10:27 am

    It is hard to stop at a few crackers with cheese and if the selection included this sweet/hot jam, I’d be quite happy to call it dinner too! It’s a wonderful combination!

  • Reply
    February 26, 2016 at 10:23 am

    Oh lordy this looks good. Do you think this would hold up in a spring pan with the goat cheese? It would make a tasty/colorful appetizer at my daughters wedding.

    • Reply
      February 26, 2016 at 10:47 am

      I’m not sure I know what you mean, so it’s hard to say. I think you could use it as a topping for a wheel of say, Brie, for baking.

  • Reply
    February 26, 2016 at 8:18 am

    A great way to have pineapple longer 🙂 If it lasts..Love the color.!

    • Reply
      February 26, 2016 at 9:57 am

      Fresh pineapple is one of those fruits I never really know what to do with, so I’m happy to have found this 🙂

  • Reply
    Robyn @ Simply Fresh Dinners
    February 26, 2016 at 7:42 am

    We eat cheese and crackers for dinner as well and this recipe will ensure we continue to, lol. You and I have such similar tastes in food, Sue, and I’m all about the heat too. I love that there’s no pectin or sugar in it. I’d love it with both goat cheese and brie. Yum!

    • Reply
      February 26, 2016 at 7:58 am

      It’s fun to find taste bud soul mates <3

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