A while back, I was making Bermuda Triangle Cocktails, which called for pineapple juice. As I was shopping, I noticed that a large can of pineapple juice cost twice of what a can of crushed pineapple packed in pineapple juice cost. I knew I was only making a few cocktails (I got about 5) so I decided to buy the crushed pineapple and drain off the juice for my cocktail.
But then I was left with crushed pineapple. Yes, I could have eaten it (but I don’t really care for pineapple) or tossed it (but that goes against everything I believe in), so I decided to go hunting for recipes with pineapple.
I already had pulled pork on the menu this week, I was thrilled to find a pineapple-based BBQ sauce as an accompaniment.
This recipe is delicious and a great way to use up excess crushed pineapple that may come your way!
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Pineapple BBQ Sauce
Adapted from Out Grilling
1 tablespoon olive oil
4 cloves garlic, minced
1 cup crushed pineapple + ¼ cup juice from the can
⅓ cup ketchup
¼ cup brown sugar
¼ cup apple cider vinegar
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
1 teaspoon liquid hickory smoke
1 teaspoon crushed red pepper flakes
½ teaspoon ground mustard
½ teaspoon salt
Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook until fragrant. Add the crushed pineapple and simmer for 5 minutes.
Stir in the remaining ingredients and simmer for an additional 5 minutes. Set aside to cool.
Once cool, place in a blender and blend until smooth. Store in the refrigerator in an airtight container for one week or until ready to use.