Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 302 :: Barbecue's Birthplace
Pineapple Barbbecue Sauce
Serves: Makes 2 Cups
Category: Sauces
1 tablespoon vegetable oil
1 medium onion, diced (about 1 cup)
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 to 2 scotch bonnet chiles, seeded and minced
2 cups pineapple juice, plus additional if needed
1/4 cup white wine
1/4 cup dark rum
1/3 cup dark brown sugar, or to taste
1/4 cup distilled white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt (kosher or sea), or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice, or to taste
1 cup finely diced fresh or canned pineapple
3 tablespoons fresh cilantro leaves

In a large nonreactive saucepan over medium heat, saut the onion, garlic, ginger, and chiles until soft, about 5 minutes. Do not let brown.

Add the pineapple juice, rum, wine, brown sugar, vinegar, and Worcestershire sauce. Increase heat to medium-high, and reduce the mixture by one-third. Add the salt, pepper, allspice, and pineapple and cook over low heat for about 20 minutes.

Remove the sauce from the heat. Place 1 cup of the sauce in the jar of a blender along with the cilantro. Pulse until blended. Return the pulsed mixture to the saucepan, and cook for 5 more minutes over low heat. If the mixture seems too thick, add more pineapple juice. Adjust the seasoning, adding salt or allspice to taste.

Cover and refrigerate if not using immediately. Sauce can be made up to 3 days ahead.
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