We’re lucky enough to get our hands on Chef’s Todd secret recipe – Chipotle Pineapple Barbecue Sauce. It’s spicy, sweet, and everything you need for the summer.
Yes, it’s an intimidatingly long list of ingredients, but it yields a couple gallons of sauce. That might last you an entire season of grilling or maybe it’ll last a weekend – yes, it’s just that good. You can use it to make ribs, dip your favorite fried foods in it, and more.
Preparing this Chipotle Pineapple Barbecue Sauce recipe is simple, but you’ll be doing a lot of small things like dicing onions, mincing garlic and shallots, etc. Make sure you have all the right tools when you do it!
Chipotle Pineapple Barbecue Sauce:
Chipotle Pineapple Barbecue Sauce
- 2 yellow onions, small diced
- 23 fl oz pineapple juice
- 1/4 Cup shallots, minced
- 92 fl oz apple juice
- 1/4 cup garlic, minced
- 1/2 #10 can ketchup
- 2 cups cooking sherry
- 1/2 #10 can chili sauce
- 1/4 cup blended oil
- 1/2 cup molasses
- 4 pounds brown sugar
- 1/2 cup Worcestershire sauce
- 1 cup soy sauce
- 1/2 cup yellow mustard
- 1/2 can chipotle chile canned in adobe, pureed
- 1 pineapple-peeled, sliced and grilled; then cubed
- 1 1/2 ounces kosher salt, to taste
- 1/2 tablespoon black pepper, to taste
- In a large pan, heat until hot. Add the oil to the pan and then the onions to caramelize. Add the garlic and shallots towards the end of the caramelization of the onions. Add the chipotle puree and stir well. Add the brown sugar, molasses and soy sauce. Deglaze with the sherry cooking wine and simmer for a few minutes. Add the mustard and stir in until well incorporated. Add the apple juice and pineapple juice and let simmer for 30 minutes. Add the ketchup and chili sauce and let simmer stirring frequently. Season with salt and pepper and the Worcestershire sauces. Taste and season as needed. Reduce sauce until syrupy and thick. Add grill cubed pineapple and puree with immersion blender. Sauce should be smooth, thick and AMAZING.