- 1 pineapple; skinned, cored, and cut into large chunks
- 6 cups beef stock
- 2 cups ketchup
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup molasses
- 1, 8 oz. jar of Chinese hot mustard
- 1 tablespoon Tapatio or other hot sauce
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 2 bay leaves
On a hot grill or in a hot sauté pan, char the pineapple until dark brown. Set aside and let cool, then dice into large chunks.
In a large saucepan, bring the beef stock to a boil; when it is boiling, whisk in all the remaining ingredients (except for the pineapple). Bring it back to a boil and add the pineapple chunks; reduce to a simmer and let cook uncovered for 30-45 minutes or until the sauce is thick enough to coat the back of a spoon. Remove the bay leaves, puree the sauce and then force it through a fine strainer to remove any of the pineapple fibers.
This sauce works best with any grilled pork and is also a welcome addition to shrimp or chicken.