So, OK, you’ve made a pretty nice batch of Pineapple Relish, but…
you’ve got that juice leftover from the canned pineapple you used.
What to do?
Why, make a pineapple barbecue and dipping sauce, of course! Tasty on ribs and chicken and such on the grill, but live a little and enjoy it on chicken tenders, Soul Rolls, most anything that could use a bump.
INGREDIENTS
•12 oz Barbecue Sauce
•Juice from a 20 oz can of pineapple
A note on the barbecue sauce: I use my own, which is sweet and just a touch on the spicy side. Feel free to use your own preferred bottled sauce.
The method is dead simple…
Stir the juice into the barbecue sauce in a medium sauce pan and cook, stirring every now and then, over low heat for 30 to 45 minutes, until the sauce has reduced and darkened in color.
When it as thick and dark as you like, remove from heat, allow to cool, then stash the sauce in the fridge until needed – I keep mine in one of those squeeze ketchup or mustard dispensers.
Serve as you will.