Why buy store-bought barbecue sauce when you can make your own? Especially when it tastes as amazing as this homemade sweet bourbon and pineapple barbecue sauce. It’s sweet, flavorful, and just spicy enough to complement anything you choose to BBQ. So, get that grill ready folks, because things are about to get crazy-yummy.
I keep telling myself to buy some barbecue sauce the next time I make a trip to the market. And then, I tell myself, “Are you crazy? You can just make your own.” I just can’t seem to force myself to buy a pre-made sauce. And if I’m honest with myself, feeling guilty about buying barbecue sauce is most likely a good thing. I mean, let’s just be honest, homemade always tastes better, right? So, this week, at least, I don’t have to feel guilty about buying a bottle of pre-made, sub-par, just kind of so-so barbecue sauce. Because this week, we’re eating this homemade version instead. And yeah, this sauce will pretty much make you want to never buy store-bought, pre-bottled, average, humdrum barbecue sauce ever again.
Ingredients:
- 2 Cups Fresh Pineapple, Cut into Chunks
- 1/4 Cup Red Onion, Finely Chopped
- 1 Jalapeño, Deseeded & Finely Chopped
- 1 Cup Ketchup
- 2/3 Cup Light Brown Sugar, Packed
- 1/3 Cup Molasses
- 1/4 Cup Bourbon
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Worcestershire Sauce
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Onion Powder
Directions:
- Place the pineapple, red onion, and jalapeño into a food processor and purée until somewhat smooth.
- Add the mixture to a medium non-reactive, stainless steel metal pan, along with the remaining ingredients.
- Stir to combine and bring to a boil over high heat.
- Reduce the heat to low, and then cook for 30 minutes, stirring occasionally.
Suggestions:
- Puréeing the pineapple, red onion, and jalapeño ensures that the sauce will be smooth. If you prefer a chunkier sauce, you can skip this step.
- Make sure to use a non-reactive stainless steel pot for this recipe, because of the acid in the pineapple and vinegar.
- When the sauce is done, pour or ladle it into a clean glass jar. Put a lid on the jar, allow it to cool, and then refrigerate it for up to one week.
Improvements:
- If you like a spicier sauce, you can leave the seeds in the jalapeño or add an additional jalapeño.
- Use this sauce to make a Hawaiian BBQ Chicken Pizza.
- If you prefer not to use bourbon, replace it with your favorite dark soda, cola, or root beer.
Ingredients:
- 2 Cups Fresh Pineapple, Cut into Chunks
- 1/4 Cup Red Onion, Finely Chopped
- 1 Jalapeño, Deseeded & Finely Chopped
- 1 Cup Ketchup
- 2/3 Cup Light Brown Sugar, Packed
- 1/3 Cup Molasses
- 1/4 Cup Bourbon
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Worcestershire Sauce
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Onion Powder
Directions:
- Place the pineapple, red onion, and jalapeño into a food processor and purée until somewhat smooth.
- Add the mixture to a medium non-reactive, stainless steel metal pan, along with the remaining ingredients.
- Stir to combine and bring to a boil over high heat.
- Reduce the heat to low, and then cook for 30 minutes, stirring occasionally.
PIN THIS RECIPE
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