Why buy Barbeque sauce when you can make your own? This simple Pineapple and Jalapeno Barbeque Sauce is so easy to make, and it is slightly sweet with just a hint of spice. A few ingredients and a little time on the stove is all you need!
Sauce From Scratch-
There are so many barbeque sauces on the shelf these days, it can seem like there are almost too many choices. I have found most store bought barbeque sauces to be underwhelming at the least, and disappointing at the most. While there are some good ones to be found, I prefer to make my own rather than keep trying until I find the right one. I find that homemade sauce has much better depth of flavor!
I say if you are going to the trouble to heat up your grill (if you are using this sauce on grilled food) then you might as well have a flavorful sauce, right?
This barbeque sauce has just a few ingredients and does not take much time in the kitchen. Once you give this a try, I know you’ll make your own barbeque sauce more often!
What You Will Love About This Recipe
This sauce has so much great flavor! You can really taste the pineapple, and the jalapeno provides heat but doesn’t overwhelm and balances out the sweet notes. Most barbeque sauce has ketchup as a main ingredient, but I chose to use tomato paste in this recipe. I love the depth it adds.
The flavors here are really fresh, and this sauce would be great with so many things (more on that below).
Recipe Tips and Frequently Asked Questions
I have not tested this with canned juice, but I think the pineapple notes might be less pronounced, since canned pineapple juice does not have as much flavor.
If you want it hotter, simply leaving the seeds and ribs of the jalapeno intact should be enough. To make it milder, you can use less jalapeno and be sure all ribs and seeds are removed.
Definitely! You don’t have to wait until the last minute to make this, and it actually gets better after a few hours in the refrigerator.
Oh, yes! It can be doubled very easily.
A juicer of course is the best method, but if you don’t have one, you can cut some pineapple into cubes and place them in a fine mesh sieve or strainer over a bowl, and use the back of a metal spoon to press on the fruit. This method takes a few extra minutes but it’s worth it to have fresh juice. I also use this method in my recipe for Chicken and Pineapple Stir Fry with Bamboo Rice.
I love the versatility of this sauce! It’s terrific on grilled chicken or pork. You can either baste it on while grilling, or just use it as a dipping sauce (or both, just be sure that you have a separate batch of sauce for basting and another for dipping). It’s great on salmon, whether it is grilled, baked, or pan seared.
If you love fried chicken as much as I do, this might just become your favorite dipping sauce (it’s so good with fried chicken). This is pretty marvelous on smoked pork or chicken as well. The possibilities are almost endless!
The sauce will keep for about two weeks in a tightly sealed container or jar in the refrigerator. One batch of this sauce should be enough to divide in half to use some for basting and some for dipping for four chicken breasts or one small pork tenderloin.
I certainly hope you enjoyed this recipe, and if you made it I’d love to hear from you, just leave a rating or comment below, and share with your friends on social media.
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- 3/4 cup fresh Pineapple, diced
- 1/2 cup fresh Pineapple Juice
- 3/4 cup light Brown Sugar
- 2 Jalapenos, seeds and ribs removed from one jalapeno
- 1 large Garlic clove
- 2 tsp Salt
- 1/4 tsp Black Pepper
- 1 Tbsp Tomato Paste
- Cut the pineapple into chunks, reserving 3/4 cup for the sauce, and juice the rest to yield 1/2 cup.
- Heat a small saucepan on medium heat.
- While the saucepan heats up, remove stems and seeds from one of the jalapenos, and roughly chop them.
- Peel the garlic clove (there is no need to chop it).
- Add the pineapple chunks, fresh pineapple juice, light brown sugar, garlic clove, and chopped jalapeno to the saucepan and cook until the brown sugar has dissolved and the mixture begins to simmer, about 5 minutes.
- Turn the heat down to medium low, and add the salt, black pepper, and tomato paste to the pan and simmer for about 15 to 20 minutes, until the mixture reduces and thickens.
- Pour into a blender and puree until smooth.
- Place the sauce in a jar or container with a tight fitting lid and refrigerate until ready to use, or it can be used right away. Yields about 3/4 cup of sauce.
To increase the heat of the sauce, keep the seeds and ribs in both jalapenos.
To decrease the heat, remove all seeds and ribs, or use less jalapeno.
Amount Per Serving: Calories: 227Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 1220mgCarbohydrates: 50gFiber: 1gSugar: 46gProtein: 3g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.