Swineapple BBQ Sauce

Samia

Swineapple BBQ Sauce combines sweet pineapple juice, smoky spices, and tangy vinegar for a bold, flavourful condiment. Its balanced taste enhances grilled meats, roasted vegetables, and sandwiches. Easy to prepare and thicken, this sauce adds a tropical twist to classic barbecue dishes. Refrigerate for freshness, and enjoy its unique blend that brings excitement to any meal.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 2 cups

Course: Sauce / Condiment

Cuisine: American (Southern style BBQ)

Calories: 80

Ingredients Equipment Method Notes

Ingredients

1 cup crushed pineapple with juice
½ cup ketchup
¼ cup apple cider vinegar
¼ cup dark brown sugar
¼ cup Tennessee whiskey e.g., Jack Daniel’s
2 tbsp molasses
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp ground black pepper
¼ tsp cayenne pepper optional for heat
Salt to taste

Equipment

Medium saucepan
Wooden spoon or whisk
Measuring cups and spoons
Blender (optional, for smooth consistency)
Glass jar or container for storage

Method

In a medium saucepan over medium heat, combine the crushed pineapple (with juice), ketchup, apple cider vinegar, brown sugar, and whiskey. Stir to blend.
Mix in the molasses, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, cayenne (if using), and a pinch of salt.
Bring the mixture to a gentle boil, then reduce heat to low. Let it simmer uncovered for 20–25 minutes, stirring occasionally, until thickened slightly.
For a smoother sauce, allow the mixture to cool slightly and blend until smooth using a blender or immersion blender.
Taste and adjust seasoning as needed. Let the sauce cool, then transfer it to a sterilised jar.

Notes

I love adding a splash of pineapple juice to tenderise pork, so I often marinate ribs or chops briefly before cooking. But beware: if left too long, it can turn the meat mealy

Nutrition Facts