Hawaiian BBQ Style Sauce

If you love those amazing smokey Hawaiian BBQ flavours, then you have come to the right place! Less all of the junk in store bought sauces THIS sauce uses whole food ingredients with no added sugar – we use whole pineapple whether fresh, frozen, or canned instead! I love upgrading my favourites!

Hawaiian BBQ Style Sauce mise en place/ food prep

After living in Hawaii on the island of Oahu for a couple of years back in my twenties in beautiful Lanakai beach I remember my very first Hawaiian lūʻau and all of the love, and incredible flavours that went into such a feast. That was my initiation into the ‘pulled pork’ teamed with ‘Hawaiian BBQ sauce’ world, and I was hooked! This is my take on my favourite and it’s been a fav in our family for years. Make it as spicy as you want by ramping up the chipotle, or not – your call!

This Hawaiian BBQ Style Sauce will knock your socks off! It’s seriously so good!

This sauce is always a winner at summer BBQ’s and winter roasts with slow-cooked shredded ‘pulled’ chicken, or ribs, or chicken wings, or steak, and even fish. For my plant-based peeps this works with tempeh, and as a delicious dip and spread too! You will be so empowered you can make your own super healthy version!

Hawaiian BBQ Style Sauce

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Recipe by Priscilla Soligo Course: Uncategorized
Servings

1¾ C

servings
Prep time

15

minutes

Ingredients

  • 180g ¾ Cup Tomato Paste 

  • 70g ¼ Cup Coconut Aminos

  • 60g ¼ Cup Fresh OR Frozen OR Canned Pineapple Chunks (if canned no added sugar)

  • 30g 2 Tbsps Apple Cider Vinegar 

  • 30g 2 Tbsps Yellow Mustard (I prefer Primal Kitchen brand)

  • 15g 2 Tbsps Smoked Paprika

  • 8g 1 Tbsp Onion Powder

  • 5g ½ Tbsp Garlic Powder

  • 2g ½ – 1 tsp Chipotle Powder

  • 2g ½ Garlic Clove

  • 60g ¼ Cup Filtered Water

Directions

  • In a high-speed blender, blend all of the ingredients until smooth. Transfer to an airtight glass jar and refrigerate.
  • This sauce is excellent with slow-cooked shredded ‘pulled’ chicken, ribs, chicken wings, steak, and fish. For my plant-based peeps this works with tempeh, and as a delicious dip.

Notes

  • Storage: Store sauce in a glass sealed container in the fridge for up to two weeks, or more. it may stiffen slightly over time due to the pectins in the pineapple. Simply add a touch of water to reintegrate the sauce again.

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