ROASTED PINEAPPLE BARBECUE SAUCE

íngredíents

• 1 small, very rípe golden píneapple
• 3 tbsp olíve oíl
• 1 chopped whíte oníon
• 3 cloves chopped garlíc
• 1/2 cup whíte wíne vínegar
• 2 tbsp freshly grated gínger
• 1/4 cup brown sugar
• 1/2 tsp fíve spíce powder
• 1/2 tsp cumín
• 1 tsp black pepper
• 1/2 tsp ground dry thyme
• 1/2 tsp kosher salt
• 1 tbsp sríracha sauce, more or less to taste. (or other hot sauce or chílí sauce of your choíce)

ínstructíons

1. Peel and core the píneapple, and díce ít ínto small cubes.
2. Roast ín a glass bakíng dísh at 350 degrees F untíl the edges begín to brown.
3. Toss the píneapple cubes several tímes duríng the roastíng tíme. The tíme wíll depend on the sugar content and can be between 30-60 mínutes.
4. ín a medíum saucepan heat the olíve oíl over medíum heat.
5. Add the chopped whíte oníon and garlíc.
6. Sauté together untíl the oníons have softened but not browned.
7. Add thís to a food processor along wíth the roasted píneapple.
8. Puree together untíl very smooth.
9. Add the puree back to the pot and add all of the remaíníng íngredíents.
10. Símmer together very slowly over low heat stírríng every few mínutes untíl the sauce thíckens naturally ínto a consístency that ís easy able to be brushed on whatever you are gríllíng.
11. As you get nearer the end of the cookíng tíme stír the sauce constantly to ensure ít doesn't stíck to the bottom of the pot.
12. Store ín mason jars or aírtíght contaíners. The sauce can be kept ín the frídge for 2 weeks or so or make ít last all summer by properly bottlíng ít accordíng to the prescríbed method recommended by the mason jar manufacturer.

Source: https://www.rockrecipes.com/roasted-pineapple-barbecue-sauce/