Marinades, Sauces, Rubs & Salsas
Pineapple Barbecue Sauce
Pineapple Barbecue Sauce
Recipe Notes
- Yield: Makes 2 cups
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 to 2 scotch bonnet chiles, seeded and minced
- 2 cups pineapple juice, plus additional if needed
- 1/4 cup white wine
- 1/4 cup dark rum
- 1/3 cup dark brown sugar, or to taste
- 1/4 cup distilled white vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon coarse salt (kosher or sea), or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice, or to taste
- 1 cup finely diced fresh or canned pineapple
- 3 tablespoons fresh cilantro leaves
Recipe Steps
Step 1: In a large nonreactive saucepan over medium heat, sauté the onion, garlic, ginger, and chiles until soft, about 5 minutes. Do not let brown.
Step 2: Add the pineapple juice, rum, wine, brown sugar, vinegar, and Worcestershire sauce. Increase heat to medium-high, and reduce the mixture by one-third. Add the salt, pepper, allspice, and pineapple and cook over low heat for about 20 minutes.
Step 3: Remove the sauce from the heat. Place 1 cup of the sauce in the jar of a blender along with the cilantro. Pulse until blended. Return the pulsed mixture to the saucepan, and cook for 5 more minutes over low heat. If the mixture seems too thick, add more pineapple juice. Adjust the seasoning, adding salt or allspice to taste.
Step 4: Cover and refrigerate if not using immediately. Sauce can be made up to 3 days ahead.
