Description

This Pineapple BBQ Sauce is a tangy, sweet, and savory condiment perfect for marinating, dipping, or glazing your favorite grilled meats and vegetables. Made with fresh pineapple juice, savory soy sauce, and a touch of molasses and honey, this sauce balances sweetness with umami and a hint of spice from ginger and garlic. Quick to prepare and easy to customize with optional pineapple chunks, it’s a vibrant twist on classic barbecue sauce that adds tropical flair to any dish.

Ingredients

Scale

Main Ingredients

1 cup pineapple juice
4 tablespoons low sodium soy sauce
4 tablespoons tomato paste
2 tablespoons cornstarch
1 tablespoon molasses (NOT blackstrap)
2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon Worcestershire sauce
1 teaspoon ground ginger
1 teaspoon dried garlic powder
1 cup finely diced pineapple OR canned crushed pineapple (optional)

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Instructions

Combine Ingredients: Whisk all ingredients together in a small saucepan off the heat until smooth, ensuring no lumps of cornstarch remain. Stir in the pineapple chunks if using, for added texture and flavor.
Cook Sauce: Place the saucepan over medium heat and bring the mixture to a boil while whisking constantly. Reduce heat to a simmer and continue stirring until the sauce thickens to your desired consistency, typically about 3-5 minutes.
Adjust Consistency: If the sauce is too thick, add a splash more pineapple juice and stir to thin. If it’s too thin, mix a little cornstarch into cold pineapple juice to make a slurry, then whisk this into the simmering sauce and cook until thickened. Avoid adding dry cornstarch directly to the hot liquid to prevent clumping.
Cool and Store: Pour the hot sauce into a clean jar and let it cool completely before sealing and refrigerating. The sauce will thicken slightly upon cooling and can be stored for up to two weeks.

Notes

Use low sodium soy sauce to control saltiness and keep the sauce balanced.
Molasses adds depth and sweetness but avoid blackstrap molasses as it is too bitter for this recipe.
Optional pineapple chunks provide texture and extra pineapple flavor, but you can omit them for a smooth sauce.
Use fresh or canned crushed pineapple depending on availability and preference.
Store the sauce refrigerated in a sealed jar and use within two weeks for best freshness.
This sauce works great as a glaze for grilled chicken, pork, or tofu.
To make the sauce thinner or thicker, adjust pineapple juice or cornstarch slurry accordingly during cooking.