This sweet and savory Pineapple Barbecue Sauce Recipe is the perfect homemade sauce to use as a dipping sauce, glaze, spread or drizzle. Delicious over fish and veggies, as well as chicken, beef and even pork ribs.
If you’ve ever wanted to make your own BBQ sauce without preservatives or high fructose corn syrup, this recipe is for you! The perfect sweet and tangy sauce with pineapple has the best flavor and texture and everyone will be asking for your secret.
This is a great make-ahead ingredient to keep in your refrigerator throughout grilling season (and if you have a grill pan or cast iron skillet, grilling season lasts 365 days a year!
What you’ll need to make Pineapple Barbecue Sauce:
- Pineapple juice
- Crushed pineapple (canned or fresh pineapple)
- Brown sugar
- Tomato paste
- Worcestershire sauce
- Dehydrated onion
- Ground mustard
- Black pepper
- Red pepper flakes (optional)
Additional ingredients if making salmon skewers:
Measurements and directions included in printable recipe card below.
Step by step instructions for homemade BBQ sauce with pineapple:
To make the pineapple barbecue sauce, remove 2 tablespoons of the pineapple juice and set aside. Then combine the rest of the pineapple juice along with crushed pineapple, ketchup, brown sugar, tomato paste, Worcestershire sauce, dehydrated onion, ground mustard, black pepper and red pepper flakes (if using) in a saucepan. Cook over medium heat for 8-10 minutes until thickened and glossy. Taste and adjust seasoning.
Now, combine the remaining 2 tablespoons of pineapple juice with 2 tablespoons of cornstarch. Stir to combine. Then add to the simmering barbecue sauce. Stir to combine and allow to cook for another 2 minutes. Remove from heat.
For the salmon skewers, alternate a square of salmon and a pineapple chunk on skewers.
Drizzle with olive oil, then sprinkle salmon pieces with salt and pepper.
Heat grill or grill pan over medium high heat. Add skewers to pan and cook for 2-3 minutes per side, brushing with pineapple BBQ sauce as you turn the skewer.
Remove, top with additional sauce, and serve.
FAQ’s and Serving Suggestions:
Either one works, just be sure if using fresh pineapple that you blend or chop it finely so it resembles a crushed pineapple texture.
The optional red pepper flakes add a hint of spice to this tangy barbecue sauce. For a spicier experience, add your favorite hot sauce, cayenne pepper or hot paprika.
For pescatarians, grilled salmon, shrimp or tuna offer a perfect combination for this fresh and tangy barbecue sauce. For non-pescatarians, chicken wings, chicken thighs, boneless pork chops, beef brisket, pork steaks, chicken breasts or your favorite burgers would all offer a lovely excuse to break out your next level BBQ sauce. This is the perfect sauce to keep on hand throughout grilling season. And if you own an indoor grill pan, that season lasts all year round!
One variation I make with this sauce is to add 2 tablespoons of fresh ginger (minced) and 1 tablespoon of soy sauce to the BBQ mixture. These additional ingredients add a lovely savory Asian flavor the sauce.
This pineapple bbq sauce recipe is nearly indestructible, but I wanted to include some options for making adjustments.
If your sauce is thicker than you’d like to see, add a few more tablespoons of pineapple juice and let the sauce come back up to a simmer.
If the sauce is too thin, make an additional cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon pineapple juice) add to the saucepan and bring up to a simmer.
To store, transfer to airtight container or mason jars and store in the refrigerator for up to 5 days. Can be frozen for up to 3 months. To reheat, warm gently in a saucepan over medium heat, then brush on your favorite protein.
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