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Maui Owie

Maui Owie


Sweet Pineapple and Spicy Habanero


OK, we all know that it's pretty nearly impossible to grow pineapples in North Dakota so, I'm not even going to pretend we don't buy the juice from someone else. Who though, is a well guarded secret, Ha-Ha!! We grow the habaneros right here though. It has the perfect heat/sweet ratio. Especially since, you guessed it... we use LOCAL HONEY!!

This is the perfect topping for cream cheese/goat cheese covered crackers! We have even invented a cocktail to use the syrup in... the "Jason Mimosa". My wife's idea really. She likes hot, strong, bold, yet sweet things (read: actor) that can throw an axe almost as well as I can. So, there.


    Pineapple juice, habanero peppers, honey, pectin, lemon juice.


    Jelly: Net weight - 3.8oz (107g). Serving size: 1 Tbsp. Servings per container: 8. Refrigerate after opening.

    Syrup: Net weight - 8fl oz (236ml). Serving Size: 1 Tbsp. Servings per container: 16. Refrigerate after opening.


    • Use jelly as a glaze for ham, turkey, shrimp, or mahi mahi.
    • Blend jelly with blackberry jam to spice up your Monte Cristo.
    • Add 1 Tbsp of syrup into your Prosecco and Orange Juice (or tangerine, pineapple, or mango juice) for a "Jason Mimosa".
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