Hawaiian Pineapple BBQ Sauce Recipe
Hawaiian Pineapple BBQ Sauce Recipe Sweet and Tangy captures the bright, island-inspired taste of Hawaii in a smooth, flavorful sauce. I made this Hawaiian Pineapple BBQ Sauce Recipe after watching a Hawaiian cook use pineapple to create a rich glaze that paired beautifully with grilled meats.
Equipment
- Blender or food processor (or hand-mixer)
- Medium saucepan
- Stirring spoon or whisk
- Measuring cups and spoons
- Jar or airtight container (for storage)
Ingredients
- 1 cup crushed pineapple with juice
- 1 cup ketchup or tomato paste diluted accordingly
- ¼ cup 60 mL apple cider vinegar
- ¼ cup 60 mL brown sugar (packed)
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger minced (or grated)
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Pinch of salt
Instructions
- Start by making the base. Add the crushed pineapple, including its juice, into a blender along with the minced garlic and ginger. Blend everything until it’s completely smooth.
- Pour the blended mixture into a medium saucepan. Add ketchup, apple cider vinegar, brown sugar, soy sauce, smoked paprika, black pepper, and salt. If you like some spice, add a bit of cayenne pepper. Stir well so everything is evenly combined.
- Place the saucepan over medium heat and bring it to a gentle simmer. Stir occasionally to keep it from sticking or burning.
- Let the sauce simmer for about 15 to 20 minutes or up to 25 minutes if you want it thicker. The sauce should reduce slightly and take on a richer texture. If it gets too thick, add a splash of pineapple juice. If it’s too thin, let it cook a little longer.
- When it’s ready, take it off the heat and taste it. Adjust the flavor to your liking more vinegar if you want it tangier, more sugar for sweetness, or extra cayenne for heat.
- Allow the sauce to cool slightly, and then transfer it to a clean jar or container. Store it in the refrigerator and use it within five to seven days.