Pineapple Barbecue Sauce

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!

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Copyright 2020 Barb Szyszkiewicz