Paleo Pineapple BBQ Sauce:

(Makes 2 ½ to 3 cups)

*I actually came up with the pineapple BBQ sauce, trying to think of a versatile sauce that could be used for the Mahi Mahi I grilled that night. It turned out perfectly as a sauce for my fish, and as the PERFECT BBQ sauce for anything wanting a sauce! This BBQ sauce can be used as a pizza sauce (anyone for paleo BBQ chicken pizza?), dipping sauce (especially with my paleo chicken fingers), rib sauce, BBQ chicken, sauce for Kabobs, or even a salad dressing! Also today is Father’s DayJ. I am dedicating this BBQ sauce to my Dad. I would be making this for him for a BBQ, if we were able to be together today!

Ingredients:

-1 Tbsp. reduced sodium Worcestershire

-1 Tbsp. unsulfured blackstrap Molasses

-1/4 cup apple cider vinegar

-¼ tsp. ground cumin

-1 ½ tsp. black pepper

-1 bottle of organic ketchup (about 3 cups)

-1/4 cup water

-1 Tbsp. honey

-2 tsp. onion powder

-1 tsp. organic Dijon mustard

-¾ cup pineapple (trust me…its GOOD)

Method:

1. Combine all ingredients and blend well in a blender or Vitamix. Transfer to a pot on the stovetop and bring to a boil. Cover the pot with its lid (otherwise it will pop up all over the place and say “hello” in a messy way). Turn down the heat and simmer for about 20 minutes, stirring occasionally. This will allow the sauce to thicken, and the flavors to marry. Let cool.
2. Serve immediately or store in a closed jar for up to two weeks! Enjoy!