This sweet, smoky, tangy BBQ sauce with a hint of heat is perfect for brushing, dipping, or drizzling on chicken, shrimp, salmon, and pork, transforming your grilled dishes into a tropical legend.
1. Sauté onions in olive oil until soft.
2. Add poblanos & garlic.
3. Stir in everything else.
4. Simmer for at least 20 min till thick.
5. Want it chunky - leave it. Want it silky smooth? Blend it.
6. Store in the fridge — lasts up to 1 week. You can water bath can or freeze for later use.
Optional smokier sauce: Smoke the onions, poblanos, and pineapple for 1 hour at 225°F on a Traeger grill before proceeding with step 1.
