Smoky Hula Hoop Sauce
smoky and sweet pineapple-based sauce for smoked meats–based on Huli huli sauce
Ingredients
- ½ cup pineapple juice
- ¼ cup soy sauce can sub in Tamari or Bragg’s liquid aminos
- ¼ cup ketchup
- ½ c brown sugar, scant remove 1-2 TBS
- 3 cubes minced ginger, frozen frozen from Trader Joe’s
- 2 Tbsp apple cider vinegar
- 1 tsp liquid smoke
- 2 cloves garlic minced
Instructions
- Whisk all ingredients together in a saucepan over medium heat.
- Sauce will thicken as it cools. If it doesn’t thicken as much as you’d like, you can add some Ultra Gel or a cornstarch slurry.
Notes
Serve with chicken or pork. Drizzle over tacos.
Named by Supreme Commander when I told him it was “Huli huli” sauce.
Based on this recipe The View From Great Island.
Modifications include the addition of liquid smoke and minced garlic and using less brown sugar and using frozen ginger cubes in lieu of grating fresh ginger.