This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Do you know what happens when you combine Teriyaki Sauce and the flavors in barbecue sauce? In Lisa’s world, you end up with Hawaiian Barbecue Sauce. I was looking for something a little bit different for my chicken sandwich a few weeks ago. A sauce that was both tangy and fruity, and this delicious sauce was born…..
My plan was to create a simple and delicious Slow Cooker Hawaiian Barbecue Chicken Sandwich, and I did, but it wasn’t exactly what I was looking for. This Hawaiian Barbecue Sauce however, was perfect! So I will share this fun sauce today, and I will continue working on the sandwich. 😉
How to make Hawaiian Barbecue Sauce:
Pour all ingredients into a medium sized saucepan…..
Bring to a boil, reduce heat and simmer for 30 to 40 minutes, until reduced by half. Make sure you stir the sauce occasionally so it doesn’t stick to the bottom of the pan. 😉
Serve immediately, or store in a sealed container in the refrigerator for up to a week…..
This sauce is perfect for basting chicken and ribs on the grill, or mixing into shredded chicken.
When I combined the two recipes together, I cut back on the amount of brown sugar and left out the molasses. If your pineapple is not very sweet, you may need to up the brown sugar a bit. I liked the tangy, tart flavor, but it is definitely not as sweet as a traditional barbecue sauce.
This sauce is also not as thick as a barbecue sauce, but I really liked the way it turned out….and it doesn’t contain alcohol!! LOL
More delicious barbecue sauce recipes:
- Pineapple Bourbon Barbecue Sauce
- Cherry Chipotle Barbecue Sauce
- Bourbon and Brown Sugar Barbecue Sauce
- Tangy & Sassy Barbecue Sauce
- Peach Bourbon Barbecue Sauce
- Ancho-Orange Barbecue Sauce – Whole30 & Paleo
Hawaiian Barbecue Sauce
- 3 cloves garlic (minced)
- 1 1/2 Tablespoons finely grated fresh ginger
- 1/4 cup dark brown sugar
- 1 cup all-natural ketchup
- 1/2 cup low sodium soy sauce
- 1/2 Tablespoon dry mustard
- 1/4 teaspoon white pepper
- 1/2 teaspoon chili powder
- 8 ounce can crushed pineapple
- 1/4 cup fresh squeezed orange juice
- Pour all ingredients into a medium sized saucepan.
- Bring to a boil, reduce heat and simmer for 30 to 40 minutes, until reduced by half.
- Serve immediately, or store in a sealed container in the refrigerator for up to a week.