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 mL ketchup
- 1/3 cup/80 mL pineapple chunks
- 1/4 cup/60 mL white vinegar
- 1/4 cup/60 mL onion, roughly cut
- 2serrano peppers, seeded and roughly chopped
- 2 cloves garlic
- 2 tablespoons/30 mL olive oil
- 2 teaspoons/10 mL dried thyme
- 1 teaspoon/5 mL allspice
- 1 teaspoon/5 mL cinnamon
- 1 teaspoon/5 mL cayenne powder
- 1 teaspoon/5 mL white pepper
- 1 teaspoon/5 mL salt
- 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 saucepan.
- Allow sauce to simmer on medium-low heat for six to eight minutes.
- Remove from heat and let mixture cool completely before using.
To use as a marinade
- Place chicken pieces into a resealable plastic bag and pour mixture over top.
- Gently toss to coat, seal bag an 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.