Jalapeño and Pineapple Pizza with Sweet Chili Sauce

This jalapeño and pineapple pizza serves up the perfect balance of sweet and spicy. Made with homemade or store-bought pizza dough, slathered with sweet chili sauce, and topped with pickled jalapeños, pineapple, and fresh mozzarella, this recipe offers a unique sweet-meets-heat twist for your next pizza night.

Why Make This Jalapeño and Pineapple Pizza?

Sweet and spicy flavors are a match made in culinary heaven—think hot honey, chili-infused dark chocolate, mango salsa, or maple-glazed bacon.

Inspired by the jelly flavor (and the trendy margarita!), this jalapeño and pineapple pizza recipe brings together two classic flavors in a savory-sweet pie that’s sure to be a hit. Requiring just 20 minutes of prep time and another 15 or so in the oven, it’s one of my go-to recipes for an easy Friday night dinner. I’ve also been to eat the leftovers (if there are any…) for Saturday lunch.

The homemade sweet chili sauce is my favorite part. Made with tomato passata, sriracha, garlic, and dark brown sugar, a generous layer adds extra sweetness, plus an additional kick of heat.  Scattered with juicy pineapple, pickled jalapeños, fresh mozzarella, grated Parmesan, and chopped herbs, this homemade pie delivers bold flavor in every bite. It’s also ideal for celebrating Pizza Day…which just so happens to be today!

What is Pizza Day?

World Pizza Day (also known as National Pizza Day, in the US) is an annual event dedicated to one of the world’s most universally enjoyed foods. Observed on the 9th of February, Pizza Day celebrates the rich history of, well, pizza.

Although the exact origins remain unclear, this “holiday” has grown in popularity over the years, blossming into a global event to appreciate the joy of pizza-making…and eating! Observances include special deals at restaurants, pizza-making classes, pizza-eating contests, and of course, plenty of pizza-related content on social media.

Pineapple Pizza Ingredients

To make this jalapeño and pineapple pizza, you’ll need the following ingredients:

• Passata – Tomato passata (tomato sauce, in the US) forms the base for the sweet chili sauce. Choose a smooth, fully puréed passata, and one without additional herbs or spices.
  
• Sriracha – Sriracha (Thai chili sauce) adds sweetness and heat.
• Dark Brown Sugar – You’ll need about 15 grams (1 tablespoon) of dark brown sugar, or more or less to taste. If you don’t have dark brown sugar, you can substitute honey, or use light brown sugar instead.
• Pizza Dough – Enough for one 12-14-inch pizza. I make my own homemade pizza dough, but you can start with store-bought dough if you’re short on time, or purchase a ball of fresh dough from your favorite local pizzeria.
• PIneapple – As written, this recipe uses canned pineapple. (Be sure to dry and drain the fruit as per the instructions below.)  You can substitute fresh pineapple if it’s in season where you live. Fresh pineapple contains less juice than canned, but it’s still a good idea to drain and dry it before adding it to your pizza.
• Jalapeño Peppers – Fresh jalapeños are surprisingly difficult to find in the UK, so I’ve used pickled jalapeños. If you’re somewhere where fresh jalapeños are more readily available, you can use seeded and sliced fresh peppers, or make your pizza with a mix of fresh and pickled jalapeños for additional taste and texture constrast.
• Parmesan – Use cheese grated or shaved from a block, rather than the cheap canned stuff.
• Spices – You’ll need garlic powder, chili flakes, and dried oregano, plus salt and pepper to taste.
• Fresh Herbs – These are optional, but I like to garnish my baked pizza with a handful of fresh chopped herbs (cilantro/coriander, parsley, basil, or any combination of these) for additional flavor and a pop of bright green color.

Preparing the Pineapple

Canned pineapple contains lots of juice, which can make your pizza soggy. To make the best pizza with pineapple, it’s important to prepare the fruit before using it to top your pie.

To prepare, start by draining the pineapple slices in a fine mesh strainer. (You can discard the juice, drink it, or save it for another recipe.) Then, arrange the drained slices on a sheet of paper towel or kitchen roll:

After allowing the pineapple slices to dry for a few minutes (you might need to replace the towel once or twice, or blot the tops of the slices), use a sharp chef’s knife to cut the fruit into 1/2-inch pieces:

Make-Ahead and Storage Suggestions

Making your own pizza dough requires about 1 1/2 – 2 hours for a proper first rise, and a short second one. Plan your timings accordingly if you want to make the dough from scratch.

Homemade pizza tastes best when eaten immediately. Wrap leftovers in foil and refrigerate for up to 2 days. Eat cold, or unwrap and place on a pizza pan and reheat in a 400° F / 205° C oven for 8-10 minutes, or until warmed through.

Other pizza recipes you might enjoy:

Buffalo Cauliflower Pizza
Peach and Goat Cheese Pizza
Cheese Pizza Rolls

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

 

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