Hawaiian BBQ Sauce Recipe
Hawaiian BBQ Sauce Recipe is a flavorful blend of pineapple juice, ketchup, soy sauce, ginger, garlic, molasses, and spices. It creates a sweet, tangy, and smoky glaze that enhances grilled meats, seafood, and vegetables. Easy to prepare, simmered to develop rich flavours, and stored in the refrigerator, it adds tropical, island inspired taste to everyday meals.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Whisk
- Measuring cups and spoons
- Grater or microplane (for ginger)
- Airtight glass jar or container for storage
Ingredients
- 1 cup ketchup
- 6 oz 170 g tomato paste, low sodium
- 1 cup water
- ½ cup pineapple juice
- ¼ cup light brown sugar
- ¼ cup soy sauce or low-sodium soy sauce
- 4 Tbsp unsulphured molasses
- 2 Tbsp rice wine vinegar or apple cider vinegar
- 1 Tbsp sesame oil
- 1 Tbsp freshly grated ginger
- 2 cloves garlic minced or finely grated
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 tsp Sriracha sauce
- 1 tsp liquid smoke
- Salt and freshly ground black pepper to taste
Instructions
Step 1 – Mix The Base
- In a medium saucepan, whisk together the ketchup, tomato paste, water, pineapple juice, soy sauce, brown sugar, molasses, vinegar, and sesame oil until you have a smooth mixture.
Step 2 – Add Flavor Boosters
- Stir in the grated ginger, minced garlic, smoked paprika, cayenne pepper, and Sriracha. Mix everything thoroughly so the flavours blend well.
Step 3 – Cook It Down
- Set the pan over medium heat and bring the sauce to a gentle simmer. Stir now and then to keep it from sticking. Lower the heat and let it cook for about 15–20 minutes, until it thickens a bit.
Step 4 – Add The Final Touches
- Stir in the liquid smoke, then season with a little salt and freshly ground black pepper. Let it simmer for another couple of minutes.
Step 5 – Cool And Store
- Take the sauce off the heat and let it cool completely. Pour it into a clean jar or container with a tight lid. Keep it in the fridge for up to 2 weeks, or freeze it if you want it to last longer.