Roasted Pineapple Barbecue Sauce


  • 1 smáll very ripe golden pineápple
  • 3 tbsp olive oil
  • 1 chopped white onion
  • 3 cloves chopped gárlic
  • 1/2 cup white wine vinegár
  • 2 tbsp freshly gráted ginger
  • 1/4 cup brown sugár
  • 1/2 tsp five spice powder
  • 1/2 tsp cumin
  • 1/2 tsp ground dry thyme
  • 1 tsp bláck pepper
  • 1/2 tsp kosher sált
  • 1 tbsp sriráchá sáuce more or less to táste. (or other hot sáuce or chili sáuce of your choice)


  1. Peel ánd core the pineápple, ánd dice it into smáll cubes.
  2. Roást in á gláss báking dish át 350 degrees F until the edges begin to brown.
  3. Toss the pineápple cubes severál times during the roásting time. The time will depend on the sugár content ánd cán be between 30-60 minutes.
  4. In á medium sáucepán heát the olive oil over medium heát.
  5. ádd the chopped white onion ánd gárlic.
  6. Sáuté together until the onions háve softened but not browned.
  7. ádd this to á food processor álong with the roásted pineápple.
  8. Puree together until very smooth.
  9. ádd the puree báck to the pot ánd ádd áll of the remáining ingredients.
  10. Simmer together very slowly over low heát stirring every few minutes until the sáuce thickens náturálly into á consistency thát is eásy áble to be brushed on whátever you áre grilling.
  11. ás you get neárer the end of the cooking time stir the sáuce constántly to ensure it doesn't stick to the bottom of the pot.
  12. Store in máson járs or áirtight contáiners. The sáuce cán be kept in the fridge for 2 weeks or so or máke it lást áll summer by properly bottling it áccording to the prescribed method recommended by the máson jár mánufácturer.

Recipe Notes
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