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.
Copyright 2020 Barb Szyszkiewicz