I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.
Every year I like to experiment with my BBQ sauce, and I’m always very excited about my new batch. I have made so many kinds of BBQ sauce! I love this glossy-looking sauce with sweet and tangy notes. This condiment is an absolute must in my household. And with how much I love to experiment with BBQ sauce, I don’t even remember the last time I bought a bottle of BBQ sauce! My number one rule for deciding how to flavor BBQ sauce is to look at what flavors are in season.
One year my mom came from Ukraine to visit me in the US. She asked me, “What would you like me to bring?” I asked for smoked prunes. Believe it or not, much like chipotles in the US are popular to pair with meat, smoked prunes are excellent with pork! And let me tell you, that iconic American condiment with that Ukrainian flair turned out so delicious!
Since we live in the South, I’ve made some unusual flavors with locally sourced fruits such as loquat, kumquat, and peach. Every time I taste a new flavor, it’s like Christmas for me. I love the magic or cooking and the transformation that happens to food during this process. The recipe I’m offering you today is good for any time of year. The star of the game is pineapple. Pineapple is very easy to get, and the tropical flavor is just going to melt on your meat. This is an easy and delicious sauce without any harmful ingredients like refined sugar or liquid smoke. It's a little bit sweet, a little bit salty, spicy and tangy, and smoky. It will complement any BBQ you make, but if you're looking for a good BBQ recipe, check out my Lazy BBQ!
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Author: Inna of innichkachef.com
Ingredients
1-2 tablespoons diced chipotle peppers (go lighter if you prefer less heat)
2 tablespoons olive oil
2 cups chopped pineapple
1 big sweet onion, chopped (regular onion will work)
1 cup coconut sugar
¼ cup Worcestershire sauce
1 cup ketchup
1 cup yellow mustard
½ cup apple cider vinegar
2 teaspoons Celtic salt
¼ cup Blackstrap molasses
2 teaspoons smoked paprika
1 cup pineapple juice (optional - only add if you want thinner sauce)
Ingredient Notes
Chipotles
I love spicy food. If you prefer less heat, go lighter on the chipotles.
Ketchup
Please use good quality ketchup without high fructose corn syrup. I like this one.
Molasses
Blackstrap molasses is the only kind I use in my household. It has a great amount of calcium, iron, and potassium with only 11 grams of sugar. But feel free to use any kind you like.
Pineapple Juice
I like thicker BBQ sauce, but if you prefer it on the thinner side, add 1 cup of pineapple juice.
Directions
1. In a saucepan, add 1 tablespoon olive oil and add onion and salt. Cook until the onions look translucent.
2. Add the rest of the ingredients to the pan.
3. On low to medium heat bring to a boil. Then cover and let simmer for 20 minutes.
4. Use an immersion blender to blend everything together while still in the pot. If you don't have an immersion blender, you can use a traditional blender. You just need to let the liquid cool before putting it in your blender.
6. Let cook for another 10 minutes.
7. Cool and give it a taste. Adjust seasonings as needed. It’s important to wait until the sauce has cooled to taste it because the flavor will be more mellow after it’s cooled down.
8. Add to baked beans or BBQ meat.
Enjoy!
Recipe Notes
This sauce can be stored in your fridge for up to 6 months.
I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.