08 Jan Weekend Pantry Recipe: Pineapple Barbecue Sauce!!!
“Pantry Items ” is a term used for staple cooking ingredients. Staple ingredients vary from cook to cook, kitchen to kitchen. The list can include olive oil, garlic, onion, lemons, parsley, you know…..things you always have in your kitchen. My list of staple items is a little different and it is a HUGE list! My pantry items include homemade pasta sauce, cashew milk, vegan cheese, vegan mayonnaise, pico de gallo, and tons more. I use these ingredients nearly every week in a recipe. My Weekend Pantry posts will show you how to make all of my staple ingredients from scratch. You can then use these ingredients in my other recipes. You can use the homemade vegan mayonnaise to make my Portobello Mushroom Sandwich with Basil-Dijon Mayo even healthier because you won’t be using store-bought processed mayo. You can use homemade vegan milk in my Mixed Berry Smoothie Recipe. Use homemade Pico De Gallo in my Chicken and Vegetable Tacos. Okay, I think you get the gist! Now for today’s Weekend Pantry Recipe.
I love barbecue sauce! All types. Sweet. Vinegary. Mustardy. All of them.
I say this because I know barbecue sauce is a BIG deal….at least here in America. You have Kansas BBQ Sauce vs. North Carolina BBQ Sauce vs Tennessee BBQ Sauce, etc… And let me tell you….they are SERIOUS!! They do not play around with BBQ Sauce.
If you live in another country, is there a certain dish or condiment that everyone gets serious about?
This Pineapple BBQ Sauce may not look like traditional bbq sauce because of its light reddish-orange color. Don’t be alarmed!
Most store bought BBQ Sauce, or even homemade recipes you might find online, use a lot of unhealthy processed ingredients. Some of those ingredients are what gives the sauce its traditional deep dark reddish-brown color. Dark Corn Syrup, Dark Brown Sugar, and Ketchup (I will be showing how to make a healthier homemade ketchup soon!) are the main ingredients I see used in BBQ Sauce recipes.
When making this recipe I tried not to use as many processed ingredients. Instead of ketchup (which already has a ton of processed sugar, corn syrup, and preservatives in it) I purchased Organic Strained Tomatoes, which is pretty much a nicer sounding name for organic tomato sauce! I also use Organic Dark Agave Nectar and cinnamon sticks instead of brown sugar and corn syrup. You could also use high quality, organic, maple syrup or molasses. I just prefer natural sweeteners over sugar and corn syrup.
The flavor of this Pineapple BBQ Sauce is very light. Because it does not have all of the processed ingredients the flavor is a little more subtle, but definitely delicious! This BBQ Sauce is great for seafood, especially if you’re like me and do not like heavy sauces on your seafood.
Also, any fruit can be used in this recipe. One day make Pineapple BBQ Sauce, then next time make Peach BBQ Sauce, and then try Strawberry BBQ Sauce. I actually made a very good strawberry bbq sauce when I was in culinary school. I put it on some Duck Confit and wrapped it in a homemade crepe! YAAAAAAS!!! Talk about delicious. I love fruity and tangy bbq sauce recipes.
Alrighy, here is the recipe. Enjoy!!!
- 1 tablespoon olive oil
- 1 onion, diced small
- 4 garlic cloves, minced
- 1 large tomato, chopped
- 1 ½ cups pineapple, fresh or frozen
- ½ cup water
- 1 cup tomato sauce
- 2 tablespoons yellow mustard
- 2 teaspoons garam masala (an indian spice mix)
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- salt and pepper to taste
- 2 tablespoons apple cider vinegar
- 2 tablespoons worcestershire sauce
- ¼ teaspoon red pepper flakes
- 2 cinnamon sticks
- 2 bay leaves
- ½ cup agave nectar
- Place a pot on medium heat. Add the oil and cook the onion and garlic for about 4 – 5 minutes, until soft. Reduce the heat to medium-low, add the rest of the ingredients and cook for 10 minutes, covered with a lid.
- Then cook the sauce, uncovered, until it has thickened, about 10 minutes, more or less.
- Remove the bay leaves and cinnamon sticks. Use a fork, or potato masher, to mash the pineapple and tomatoes into the sauce. The sauce can be used chunky, or blended smooth.