Could canned pineapple juice be used instead of fresh?u003cbr/u003e

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.

How can the heat of the sauce be adjusted?

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. If you want it even hotter, try substituting serrano for jalapeno.

Could this be made in advance?

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.

Can this recipe be doubled?

Oh, yes! It can be doubled very easily. You can even triple this recipe, just make sure you have a container big enough for storage.

How do you juice the pineapple?

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 u003ca href=u0022https://thecoppertable.com/chicken-and-pineapple-stir-fry-with-bamboo-rice/u0022u003eChicken and Pineapple Stir Fry with Bamboo Riceu003c/au003e.

Pineapple Barbeque Sauce with Jalapeno

Ingredients

Units Scale

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

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Instructions

Cut the pineapple into chunks, reserving 3/4 cup for the sauce, and run the remaining pineapple in the blender to yield 1/2 cup of juice (about one half of a small pineapple total for both). It’s ok if you have some pineapple pulp mixed in with the juice. It will all cook down!
Heat a small saucepan on medium heat.
While the saucepan heats up, remove the stems from both jalapenos 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 or use an immersion blender right in the saucepan.
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.

Notes

To increase the heat of the sauce, keep the seeds and ribs in both jalapenos. For even more heat, you can use serrano chilis instead.

To decrease the heat, remove all seeds and ribs, or use less jalapeno.

You may find that the immersion blender does not make the sauce completely smooth. I personally don’t mind a little chunky texture to the sauce, but if you want it smooth let it cool down after it cooks and run it through your blender.

Author: Amy at The Copper Table
Prep Time: 15 minutes
Additional Time: 0 hours
Cook Time: 20 minutes
Category: Sauces and Condiments
Cuisine: American

Nutrition

Serving Size: 1
Calories: 227
Sugar: 46
Sodium: 1220
Fat: 3
Saturated Fat: 1
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 50
Fiber: 1
Protein: 3
Cholesterol: 9