A thick, sweet, and tangy barbecue sauce.
Makes 3/4 cup (enough for 12 chicken pieces)
3/4 cup pineapple juice
2/3 cup ketchup
2 tbsp dark brown sugar
1 tbsp apple cider vinegar
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp black pepper
Combine all ingredients in small saucepan. Bring to a boil. Simmer 1 hour, stirring occasionally, until sauce cooks down and thickens.
This will only keep about a week in the fridge, so freeze the unused portion.
Want to make a giant batch?
You’ll need a nice big pot: at least 4 quarts.
42 oz pineapple juice (almost all of a giant can. Go ahead and use the whole thing if you want, and add just a bit more of everything else)
35 oz ketchup
7/8 cup dark brown sugar
1/2 cup apple cider vinegar
1/8 cup + 1 tsp ground ginger
1/8 cup + 1 tsp garlic powder
1 heaping tbsp smoked paprika
1 heaping tbsp black pepper
Combine in a large saucepan. Whisk the lumps through. Simmer at least 3 hours, stirring occasionally, until sauce cooks down and thickens. Makes about 6 cups, depending on how thick you let it get.
Freeze it in meal-size portions or give some away to your friends!
Copyright 2020 Barb Szyszkiewicz
[…] tsp black pepper1 cup cooked chicken, diced or shredded2 cups mashed potatoes 2 tbsp milk1/2 cup barbecue sauce, divided1/2 cup sharp Cheddar cheese, […]
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[…] terrific for more than just barbecue. So far we’ve tried it on chicken thighs (paired with my homemade pineapple barbecue sauce) and roasted vegetables besides the fish. I’m planning to put it on shrimp for tacos, too! […]
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