Infused with colorful Caribbean flavors, this sauce has a hint of jerk components that adds a powerful kick to grilled chicken. If serrano peppers are too spicy, use a milder jalapeno. If you are a seasoned hot pepper eater, then, by all means, add 1 seeded habanero to the sauce as your pepper base. Enjoy this sauce thickly slathered on your favorite chicken pieces or even use on pork or seafood.
- 1 cup/240 milliliters ketchup
- 1/3 cup/80 milliliters pineapple chunks
- 1/4 cup/60 milliliters white vinegar
- 1/4 cup/60 milliliters onion (roughly cut)
- 2 serrano peppers (seeded and roughly chopped)
- 2 cloves garlic
- 2 tablespoons/30 milliliters olive oil
- 2 teaspoons/10 milliliters dried thyme
- 1 teaspoon/5 milliliters allspice
- 1 teaspoon/5 milliliters cinnamon
- 1 teaspoon/5 milliliters cayenne powder
- 1 teaspoon/5 milliliters white pepper
- 1 teaspoon/5 milliliters salt
Make the Sauce:
Gather the ingredients.
Into a food processor add pineapple chunks, onion, garlic, and seeded serrano peppers.
Blend mixture and set aside.
In medium saucepan, heat olive oil and add puree. Be careful as the onion and peppers can cause fumes, so open a window.
Cook mixture for one to two minutes, stirring often.
Add ketchup, vinegar, herbs, and spices to the saucepan.
Allow sauce to simmer on medium-low heat for six to eight minutes.
Remove from heat and let the mixture cool completely before using.
Uses for Caribbean Chicken Sauce
- To Use as Marinade: Place chicken pieces into a resealable plastic bag and pour mixture over top. Gently toss to coat, seal bag and place into refrigerator for four to eight hours. For whole chicken or larger pieces of poultry, use a larger bag or deep baking dish. Marinate for six to 12 hours.
- To Use as a Baste: Apply sauce onto chicken toward the last half of cooking time. Baste a few times.
- To Use as a Sauce: Simmer mixture on low for 10 to 12 minutes. Remove from heat, cover, and keep warm. Once chicken has finished grilling or baking, serve with sauce on the side or drizzled on top.