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admin
06-03-2010, 03:20 PM
This recipe is from Chef Paul Petersen from Rick’s Chophouse (http://www.rickschophouse.com/)in McKinney, Texas.
Chef Paul serves this Pineapple BBQ Sauce over smoked half chicken, with double mustard honey potato salad and pineapple pico de gallo.

Anybody’s mouth watering?

Do try this at home with your own smoked chicken from your SmokinTex (http://www.smokintex.com/) smoker.

Pineapple BBQ Sauce

1 Pineapple (diced)
1 Red Onion (diced)
1 C. Apple Cider Vinegar
1 C. Worcestershire
1 C. Chili Powder
3 C. Ketchup
2 C.. Tomato Juice
1 Tbs. Table Grind Black Pepper
1 oz. Cooking Oil
Salt to taste

In a sauce pot on medium high heat oil to slight smoke point.
Add onions and sauté until translucent.
Add pineapple and saute stirring for about a minute and a half.
Add chili powder and sauté 30 seconds.

Deglaze pan with vinegar and Worcestershire simmer for 2 minutes.
Add ketchup, tomatoe juice and black pepper simmer on low for 30 to 45 minutes.
Adjust seasoning with salt and cool.

Enjoy!

Adapted from McKinney Living Magazine (http://trendmag2.trendoffset.com/publication/?i=39059)



SmokinTex