This recipe is the first evolution I made relative to my previous post on [Hawaiian Lava](https://poal.co/s/capsaicinconnection/629036) It comes from a Caribbean cookbook that I use often, but this sweet heat recipe was a must-try. Featured here, I did follow the recipe mostly to the letter with a wee bit of liberty due to ingredients delta - yields approx. 20oz. I will post the second and most recent evolution directly. Ingredients for the Pineapple Pepper Sauce are as follows (De La Rosa, 2014): (15) Scotch Bonnet Peppers; (1 1/2 C) Orange Juice; (3/4 tsp) Salt; (1 Tbsp) Brown Sugar; (1 C) Pineapple; and (1/4 tsp) Allspice Delta: I didn't have Scotch Bonnets on hand this year, so I sub'd them with Red Habanero. I used Dark Brown Sugar since the recipe didn't specify. I refuse to use canned pineapple as called for, instead I used a small pineapple I had that I cored. Finally, I had a 'jerk' spice mixed up I made from scratch that I used instead of just allspice. This was my go-to for the fresh carnitas I had made the day after - outta sight flavor combo. This also went very well on the homemade ham breakfast burritos I made following. I would have rated this sauce at about 60K-70K SHU Reference: De La Rosa, C. (2014). *The vibrant caribbean pot: 100 traditional and fusion recipes* (vol. 2). Del Media.