Piña Colada BBQ Sauce
A spicy sweet tropical BBQ sauce that is perfect for BBQ ribs or chicken. Makes about 3 cups of sauce
Ingredients
- 1 tablespoon organic coconut oil
- Yellow onion – ½ c chopped
- 3 cloves fresh minced garlic
- 1 tablespoon fresh minced ginger
- ½ cup unsweetened finely shredded coconut
- 1 cup crushed pineapple
- 1 ½ cups pineapple juice
- ½ c Bacardi silver rum
- ⅔ c coconut water
- 1 /3 cup tomato paste
- ⅓ c organic coconut vinegar
- 2 tablespoon organic Tamari, gluten free soy sauce
- 1 teaspoon ancho chili powder
- 1 teaspoon ground black pepper
- ⅓ c raw honey
- 5-10 drops habanero hot sauce
Instructions
- Heat the coconut oil in a 4 qt sauce pan and add the onion, garlic and ginger and sauté 2 minutes. Add in the remaining ingredients except the hot sauce. Stir well and bring to a boil. Simmer about 30 minutes stirring occasionally until reduced and thickened. Taste and add desired amount of hot sauce. Cool completely. Store in refrigerator in a sealed container at least a day to let the flavors combine better before using.
Notes
I know that traditional piña coladas have coconut cream and or milk in them, but when experimenting with making the sauce I decided to leave that out.