Pineapple BBQ sauce
- Preparation 15 min
- Cooking 20 min
- Servings About 3 ups
Ads
🍍 A homemade sauce that upgrades everything
This pineapple BBQ sauce is the kind of recipe you make once and end up keeping on repeat all season long. Sweet and tangy with just enough depth from onion, garlic and spices, it delivers bold flavor without becoming cloying. The pineapple brings natural brightness that balances the brown sugar and ketchup, giving the sauce a tropical edge that still feels grounded and BBQ-friendly.
🔥 Built for the grill, perfect for everything else
While clearly designed for BBQ, this sauce is just as good on ribs, grilled chicken, pulled pork, burgers, hot sandwiches or even as a base for a bold grilled cheese. It’s easy to make ahead, keeps well in the fridge, and freezes beautifully, making it a powerful secret weapon for weeknight cooking and weekend entertaining alike.
Ads
Ads
🍍 Always use the pineapple with its juice
The juice provides essential acidity and freshness that keep the sauce from feeling heavy. Draining it would remove an important structural element of the final balance.
🧅 Cook the onion gently and patiently
Slow cooking allows the onion to release its natural sugars without developing bitterness. This creates a deeper, rounder base that supports the entire sauce.
🔥 Watch the reduction carefully
Because of the brown sugar, the sauce can scorch if the heat is too high. Stir regularly and adjust the heat as needed to keep the texture smooth and glossy.
🌶️ Fine-tune seasoning at the end
Once blended, taste and adjust acidity, salt or heat depending on how the sauce will be used, whether as a glaze, dip or finishing sauce.
❄️ Freezing made simple and effective
This sauce freezes exceptionally well. Let it cool completely, then transfer it to airtight containers or freezer bags, removing as much air as possible. It will keep for 3 to 6 months. For convenience, freeze in smaller portions. Thaw overnight in the refrigerator and reheat gently to restore the original texture and flavor.
Ingredients
- 1 can (398 ml) pineapple chunks with juice
- 1 cup (250 ml) ketchup
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 tsp (2.5 ml) sea salt
- 1/2 tsp (2.5 ml) chili powder
- 1/2 tsp (2.5 ml) garlic powder
- 2/3 cup (160 ml) brown sugar
Ads
Preparation
- In a saucepan, heat a drizzle of olive oil over medium-low heat.
- Add the onion and garlic and cook for 4 to 5 minutes, stirring often, until softened but not browned.
- Add all remaining ingredients and stir well to combine.
- Bring to a boil, then reduce to medium heat.
- Simmer for 18 to 20 minutes, stirring occasionally, until the sauce thickens slightly.
- Transfer the sauce to a blender and blend until smooth, or leave some texture if preferred.
- Let cool completely before storing or freezing.
Yes, but you’ll need to add a bit of water or juice to replace the canned liquid.
Up to open 7 days in an airtight container.
Yes, especially for chicken or pork, but apply it toward the end of cooking to avoid burning the sugars.
No, the sauce holds its texture and flavor very well when thawed slowly.
Ads
Ads
Ads
Ads
Ads