Roasted Pineapple Barbeque Sauce

Roasted Pineapple Barbeque Sauce

Often in the kitchen, as it is in life, necessity is the mother of invention. That was true again this past week when Spouse came home with a big ripe golden pineapple that sat on the counter top for several days. There seems to be an abundance of fresh fruit in the house all week with some good cherries and peaches available, I guess we overbought and the pineapple got ignored.

Eventually it had to be put to some good purpose and quickly so with some ribs ready for the backyard grill that day, I decided to try a pineapple barbeque sauce to slather on them. Pineapple and pork is always a great combination so I figured it would work and it certainly did. I based the recipe on another very successful recipe, our Mango Rum Barbeque Sauce. I didn't put rum in this sauce though but it would add another delicious taste dimension to the sauce if you choose to add it, it will just take a little longer to reduce to the proper consistency.

Roasted Pineapple Barbeque Sauce on BBQ Pork Ribs

Peel and core:

•     1 small , very ripe golden pineapple

Roast in a glass baking dish at 350 degrees F until the edges begin to brown. Toss the pineapple cubes several times during the roasting time. The time will depend on the sugar content and can be between 30-60 minutes.

In a medium saucepan heat over medium heat

•     3 tbsp olive oil

Add:

•     1 chopped white onion
•     3 cloves chopped garlic

Sauté together until the onions have softened but not browned. Add this to a food processor along with the roasted pineapple. Puree together until very smooth. Add the puree back to the pot and add:

•     1/2 cup white wine vinegar
•     2 tbsp freshly grated ginger
•     1/4 cup brown sugar
•     1/2 tsp five spice powder
•     1/2 tsp cumin
•     1/2 tsp ground dry thyme
•     1 tsp black pepper
•     1/2 tsp kosher salt
•     1 tbsp sriracha sauce, more or less to taste. (or other hot sauce or chili sauce of your choice)

Simmer together very slowly over low heat stirring every few minutes until the sauce thickens naturally into a consistency that is easy able to be brushed on whatever you are grilling. As you get nearer the end of the cooking time stir the sauce constantly to ensure it doesn't stick to the bottom of the pot. Store in mason jars or airtight containers. The sauce can be kept in the fridge for 2 weeks or so or make it last all summer by properly bottling it according to the prescribed method recommended by mason jar manufacturer Bernardin.

Roasted Pineapple Barbeque Sauce

Roasted Pineapple Barbeque Sauce

Often in the kitchen, as it is in life, necessity is the mother of invention. That was true again this past week when Spouse came home with a big ripe golden pineapple that sat on the counter top for several days. There seems to be an abundance of fresh fruit in the house all week with some good cherries and peaches available, I guess we overbought and the pineapple got ignored.

Eventually it had to be put to some good purpose and quickly so with some ribs ready for the backyard grill that day, I decided to try a pineapple barbeque sauce to slather on them. Pineapple and pork is always a great combination so I figured it would work and it certainly did. I based the recipe on another very successful recipe, our Mango Rum Barbeque Sauce. I didn't put rum in this sauce though but it would add another delicious taste dimension to the sauce if you choose to add it, it will just take a little longer to reduce to the proper consistency.

Roasted Pineapple Barbeque Sauce on BBQ Pork Ribs

Peel and core:

•     1 small , very ripe golden pineapple

Roast in a glass baking dish at 350 degrees F until the edges begin to brown. Toss the pineapple cubes several times during the roasting time. The time will depend on the sugar content and can be between 30-60 minutes.

In a medium saucepan heat over medium heat

•     3 tbsp olive oil

Add:

•     1 chopped white onion
•     3 cloves chopped garlic

Sauté together until the onions have softened but not browned. Add this to a food processor along with the roasted pineapple. Puree together until very smooth. Add the puree back to the pot and add:

•     1/2 cup white wine vinegar
•     2 tbsp freshly grated ginger
•     1/4 cup brown sugar
•     1/2 tsp five spice powder
•     1/2 tsp cumin
•     1/2 tsp ground dry thyme
•     1 tsp black pepper
•     1/2 tsp kosher salt
•     1 tbsp sriracha sauce, more or less to taste. (or other hot sauce or chili sauce of your choice)

Simmer together very slowly over low heat stirring every few minutes until the sauce thickens naturally into a consistency that is easy able to be brushed on whatever you are grilling. As you get nearer the end of the cooking time stir the sauce constantly to ensure it doesn't stick to the bottom of the pot. Store in mason jars or airtight containers. The sauce can be kept in the fridge for 2 weeks or so or make it last all summer by properly bottling it according to the prescribed method recommended by mason jar manufacturer Bernardin.

Roasted Pineapple Barbeque Sauce