Hawaiian Pineapple BBQ Sauce
Hawaiian Pineapple BBQ Sauce blends sweet, smoky, and tangy flavours using pineapple juice, molasses, ginger, and spices. It’s easy to make, perfect for grilling, dipping, or marinating. This tropical-style sauce brings bold flavour to meats, sandwiches, and more. Store in the fridge or freezer for future use. A simple recipe that delivers vibrant, island-inspired taste every time.
Equipment
- Medium saucepan
- Measuring cups & spoons
- Whisk or silicone spatula
- Knife & cutting board (for ginger)
- Airtight glass jar or bottle for storage
Ingredients
- ½ cup pineapple juice
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger finely minced
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 2 teaspoons salt
- 1/8 teaspoon cayenne pepper
- 4 tablespoons molasses unsulphured
- 1 cup water
- 1 6 oz can tomato paste (low-sodium)
- 1 teaspoon liquid smoke optional but adds great depth
Instructions
Gather And Add Ingredients:
- Start by pouring all your ingredients into a medium saucepan. That includes pineapple juice, ketchup, apple cider vinegar, brown sugar or honey, soy sauce, minced ginger, garlic powder, smoked paprika, black pepper, salt, cayenne, molasses, water, tomato paste, and a dash of liquid smoke.
Stir Everything Together:
- Use a whisk or spoon to mix it all up until everything is nicely combined and smooth.
Heat It Up:
- Put the saucepan on the stove over medium heat. Let it warm up until it starts to gently bubble. Stir now and then so nothing sticks or burns.
Let It Thicken:
- Turn the heat down a bit and let the sauce simmer without a lid for about 15 to 20 minutes. Keep stirring occasionally. It should thicken up just keep an eye on the texture until it’s how you like it.
Taste Test:
- Give it a taste. Want it spicier? Sweeter? Saltier? Adjust to your liking.
Cool And Store:
- Once it’s done, let the sauce cool completely. Then pour it into a clean glass jar or container with a tight lid. Store it in the fridge for up to two weeks, or freeze it if you want to keep it longer.