Go Back Email Link
+ servings
A jar of Tequila Pineapple Barbecue Sauce on a cutting board surrounded by a spoon, garlic, a bowl of cayenne, a pineapple and a bottle of tequila on a wooden table
Print Recipe
5 from 16 votes

Tequila Pineapple Barbecue sauce

A zesty, easy sauce that's sweet, smoky and spicy.
Prep Time5 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 133kcal
Author: Don Baiocchi

Ingredients

  • 1 tablespoon olive or avocado oil, ghee, or cooking fat of your choice
  • ½ cup diced shallots (about 1-2 large shallots)
  • 4 large garlic cloves, peeled and diced
  • pinch of fine sea salt, plus 1¼ teaspoon, divided
  • 2 tablespoons tomato paste
  • 2 cups chicken broth (or vegetable broth to make it vegan)
  • 1 (15 oz.) can pineapple chunks in 100% juice
  • ¼ cup tequila plus 1 tablespoon, divided (see notes)
  • 2 tablespoons lime juice (from about 2 limes) or apple cider vinegar
  • 2 tablespoons molasses (regular or blackstrap)
  • ¼ teaspoon cayenne (or as much as you like)

Instructions

  • Heat the oil in a medium saucepan over medium heat.
  • Add the shallots and garlic with a pinch of sea salt and saute until the shallots are softened and the garlic is beginning to turn golden, about 3-5 minutes.
  • Add the tomato paste and saute until it slightly darkens in color (to intensify the flavor), about 2-3 minutes.
  • Add the chicken broth, pineapple chunks and their juice, ¼ cup tequila, lime juice, molasses, cayenne and 1¼ teaspoons salt. Raise heat to medium high to bring to a boil, then reduce heat until it's at a strong simmer. Cook until reduced and thickened, stirring occasionally, about 35-40 minutes.
  • Carefully add the sauce to a blender. Remove the insert of the blender lid and hold a towel tightly over the lid (hot liquids expand when blended so this will help prevent splatters). Add the remaining 1 tablespoon tequila if desired and blitz until smooth. Or use a stick blender right in the saucepan as long as the blades can be completely submerged. Taste and adjust seasoning, adding more cayenne if you'd like it spicier.
    Recipe makes about 3 cups.

Notes

An aged tequila (labeled "reposado" or "anejo") works well here but clear tequila is fine. Just make sure whatever you use is 100% agave.
Don't want to use tequila? Leave it out and add 1/2 teaspoon of liquid smoke.
Want to make it Whole30-friendly? Omit the tequila and replace the molasses with an equal amount of coconut aminos.
No fresh garlic or shallots? Skip the first step and blend 1 tsp. each garlic powder and onion powder with the tomato paste into the chicken broth, tequila, eta.
If you find the sauce too thick, add more chicken broth or water and taste to adjust seasonings. If it's not thick enough, keep simmering until it reaches the desired consistency.
This sauce will keep for up to 2 weeks in the fridge.
This sauce can be frozen. Add it to a freezer baggie, squeeze out all the air and freeze for up to 3 months. Thaw overnight in the fridge.

Nutrition

Serving: 0.5cup | Calories: 133kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 823mg | Potassium: 333mg | Fiber: 2g | Sugar: 18g | Vitamin A: 122IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 1mg