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Hot Pineapple BBQ Sauce

Yield: about 3 cups

This sauce is designed for passing, unblended, at the table, ideally with poultry and pork. If you feel like serving it on beef, add a tablespoon of finely chopped ginger to bolster its intensity, giving it the right flavor profile for heartier red meat.


  • 1-1/2 Tbs. olive oil
  • 1 small yellow onion, thinly sliced (1-1/4 cups)
  • 2 oz. diced fresh pineapple (about 1/3 cup)
  • 2 cloves garlic, thinly sliced
  • 1 jalapeño, seeded and thinly sliced crosswise (1/4 cup)
  • 2 cups apple-cider vinegar
  • 2 Tbs. cane sugar
  • 2 Tbs. hot sauce, such as Texas Pete
  • 2 Tbs. tomato paste
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. molasses
  • 1 Tbs. soy sauce
  • 1-1/2 tsp. crushed red pepper flakes
  • 1 tsp. coarsely ground black pepper
  • 1 tsp. kosher salt
  • 1/2 tsp. cayenne
  • 1/2 tsp. pure chile powder
  • Finely grated zest of 1 lemon

Nutritional Information

  • Calories (kcal) : 25
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Sugar (g): 3
  • Protein (g): 0


  • In a medium Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the onion, pineapple, garlic, and jalapeño, and cook, stirring often, until the onion is soft and just beginning to turn golden, 5 minutes. Add the vinegar, sugar, hot sauce, tomato paste, Worcestershire, molasses, soy sauce, pepper flakes, black pepper, salt, cayenne, chile powder, and zest. Increase the heat to medium high, and bring to a boil, stirring as the sauce heats.
  • Once the sauce has reached a boil, turn off the heat, stir, and cover. Let sit for 30 minutes for the flavors to meld. Store the sauce in an airtight container in the refrigerator for up to 2 weeks.


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