Tahoe recipe: Say aloha to summer pineapple barbecue sauce | SierraSun.com

Tahoe recipe: Say aloha to summer pineapple barbecue sauce

Simone Grandmain
Special to the Sun-Bonanza
This pineapple barbecue sauce is the perfect summer send off.
Courtesy Simone Grandmain |

TAHOE-TRUCKEE, Calif. — Can you believe it? Our summer is coming to a close – can you believe it? Yes my neighbors have been splitting wood for the past month, yes the evening temperatures have definitely cooled down this past week, yes the kids are back in school and, yet, still, can you believe it?

Summer just got here! I go through this every year, this denial when my favorite free-to-be-me season ends. I really don’t accept it until Labor Day has come and gone, and guess what? Here it comes.

The other tricky thing about the demise of this summer is I really didn’t hit on the definitive barbecue sauce until a week ago — and, as we know, the grill is headed for shed and the snow plow is coming out.

Naysayers may be commenting it is a little late in the day for a barbecue sauce, but I beg to differ. Next weekend is the big summer blow-out, and this recipe is the perfect way to grill your way into the sunset.

Plus, because Labor Day is Sept. 7, you have plenty of time to get to the store and pick up this long list of ingredients before the crowds hit and wipe out the inventory. Believe me, it is worth the expense. I have waited all summer for this sauce and, because of the almost whole pineapple and my Hawaii roots, I will call it:

“Aloha Summer BBQ Sauce”

This recipe comes to us via my friend Roger Lydon, who used it on grilled pork ribs.

Ingredients:

one half, plus a bit more fresh pineapple, peeled, cored and finely chopped

1/2 cup store-bought barbecue sauce

1/3 cup maple syrup

1/2 cup rice wine vinegar

4 cups ketchup

1/2 cup apricot jam

3/4 cup San-J orange sauce (available in the Asian section of your local grocer)

1/3 cup soy sauce

1/3 cup Sriracha

2 tbls. curry powder

1 tbls. minced garlic

Preparation:

Mix all together and let sit for at least an hour for flavors to blend.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news @ simonegrandmain@gmail.com.