Take your grilling and barbecue to the next level with this quick and easy rum-spiked pineapple BBQ sauce. It’s sweet, tangy, spicy and lip-smacking. Slather this Hawaiian BBQ sauce on pork ribs, chicken pieces or even on shrimp kebabs. Pineapple rum BBQ sauce is a summertime crowd favorite on this tangy BBQ pork sandwich.
I don’t have anything against store-bought barbecue sauces and I’ll use them in a pinch. There are some brands that have impressed me with their variety of flavors. However, making your own, from scratch allows you to control the ingredients, flavors and to get a little creative. That’s what I did with this simple pineapple bbq sauce. I was craving something REALLY TROPICAL. You can TASTE the pineapple and rum in this sticky, sweet, spicy blend. I’ve not seen a commercial brand of Pineapple rum BBQ sauce (yet), so if this tickles your fancy… you’ll just have to make it yourself. Don’t worry, it’s ready in about 30 minutes.
Table of Contents
Hawaiian BBQ sauce ingredients:
- Olive Oil
- Fresh Ginger
- Fresh Pineapple
- Brown Sugar
- Dry Mustard
- Cayenne Pepper
- Kosher Salt
- Black Pepper
- Pineapple Juice
- Golden Rum
- Apple Cider Vinegar
- Worcestershire Sauce
This might look like a long list of ingredients, but many of them are probably items you’ve already got in your pantry or fridge. Just look at this list — every single ingredient adds bold flavor to the sauce and the combination of fresh pineapple and pineapple juice amplifies the tropical flavors.
How to make pineapple bbq sauce
- In a saucepan heat the olive oil over medium heat and add the aromatics (onion, jalapeno, garlic). Sweat the vegetables until softened and translucent. You don’t want the heat too high or they veggies will brown.
- Add the ginger and cook until fragrant.
- Add the rest of the ingredients and bring to a boil, stirring constantly.
- When the Hawaiian bbq sauce ingredients begin to boil, reduce the heat to a rapid simmer (that’s where the bubbles are intermittent and not roiling and splattering) about 15-20 minutes to allow the the sauce to thicken. Give it a stir every so often, to prevent sticking.
- Transfer the sauce to a blender and pulse until the pineapple rum bbq sauce is smooth.
Taste the pineapple BBQ sauce for seasonings. If you like more heat, you could add more cayenne pepper or a few drops of hot sauce. For more rum flavor, add another tablespoon or two of spirits. Personally, I think these ratios are spot on and I could eat this punchy, homemade sauce on my morning eggs… but that’s just me. It’s so bright and sunny, it actually tastes like a summer day.
This is one of those tongue-tingling treats that’ll make you forgo a napkin in favor of licking it directly from your fingertips. Perfect for weekend cookouts with whatever protein you’re grilling or smoking. It’s really good on oven baked or slow cooker ribs too. I used this particular batch on my brined, grilled and smoked chicken recipe and there wasn’t a morsel leftover.
How long will homemade bbq sauce last?
This bbq sauce will last for up to two weeks, refrigerated in a sealed container.
Can I freeze pineapple rum bbq sauce?
Yes. I’d parse it out into 3/4 cup servings and freeze it in plastic containers. It should last, frozen for up to two months. Defrost before using.
What about canning bbq sauce?
I’ve never done it, because this recipe is scaled for one or two summer barbecues, however, if you wanted to , you certainly could. Here’s how to preserve your Hawaiian BBQ sauce from the Ball Canning site.
More ways to use pineapple rum bbq sauce:
- Grilled Cocktail Shrimp
- Grilled Chicken Thighs with Herb Spice Blend
- Brined Grilled Pork Chops
- Oven Style Pork Spareribs
- Wood Smoked Beer Can Chicken
Pineapple Rum BBQ Sauce
- 2 teaspoons olive oil
- 1 small onion chopped
- 1 clove garlic minced
- 1 jalapeno seeded and diced
- 2 teaspoons fresh ginger grated
- 1 ½ cups fresh pineapple
- ⅓ cup brown sugar
- 1 teaspoon dry mustard
- ⅛ teaspoon cayenne pepper optional
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup pineapple juice
- ¼ cup golden rum
- ⅓ cup ketchup
- 3 tablespoons apple cider vinegar
- 2 tablespoons worcestershire sauce
- 1 tablespoon molases
- In a large saucepan, heat the olive oil over medium heat and add the onion and garlic. Cook for 3-4 minutes or until softened and slightly translucent. Add the jalapenos and ginger and cook until fragrant, about 2 minutes.
- Add the pineapple, brown sugar, dry mustard, cayenne pepper, salt, pepper, pineapple juice, golden rum, ketchup, apple cider vinegar, worcestershire sauce and molasses. Stir to combine.
- Heat the sauce to boiling, then reduce heat to a rapid simmer and cook, uncovered for 15-20 minutes or until the mixture has reduced and thickened.
- Transfer to a blender or food processor and pulse until the sauce is smooth. Use on chicken, pork and shrimp or other seafood.
Coated grilled chicken thighs with this last night. The combo of pineapple/rum is perfect. Can’t wait to try again with pork.