Pineapple Miso BBQ Sauce
This is not a traditional BBQ sauce, but one of my own invention, combining Taiwanese flavors like pineapple, miso, rice vinegar, chili pepper, and ginger. It takes inspiration from Korean bulgogi and Japanese yakiniku sauce, which both feature grated fruit. If you'd like it more tart, stir in an additional tablespoon of vinegar after removing from heat. Note: it's just a little bit spicy.
Pineapple Miso BBQ Sauce
鳳梨味增烤肉醬
By Lisa Cheng Smith for Cooking with Steam
Yield: About one and a half cups
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Ingredients
- ½ yellow sweet onion, peeled and cut into large chunks
- 100 g fresj pineapple, peeled and cut into chunks, or canned pineapple, drained
- 20 g peeled ginger
- 5 cloves garlic, peeled
- 1 pinch black pepper
- 150 ml Pineapple Soy Sauce
- 100 ml water
- 2 tbsp Empress Pineapple Miso Hot Sauce
- 1 tbsp honey
- 100 ml Wu Yin Seasoned Rice Vinegar
Equipment
- Blender
- Saucepan
Instructions
- Put all the ingredients into the blender, then blend until smooth.
- Bring to a simmer over medium heat, then lower the heat and cook, stirring frequently, until the sauce is thick enough to coat the back of a spoon.
- Brush on during the last few minutes of grilling. Keeps refrigerated up to 1 week.
