Pineapple, Chile and Bacon Barbecue Sauce
Homemade barbecue sauce packs tons more flavor than store-bought kinds, and is usually much lower in fat and calories. The addition of fresh pineapple to this recipe also provides protein-splitting enzymes that make it easier for the stomach to process larger portions of meat.
If you want to save calories, feel free to prepare this sauce without bacon.
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 6.9 μg | (2 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 418 mg | (10 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 61 g |
Ingredients
- Ingredients
- 2 Navel Orange
- 1 pc Pineapple (4-5 oz.)
- 3 ozs Bacon
- 2 small onions
- 1 Tbsp vegetable oil
- ¾ cup Ketchup
- 4 Tbsps Maple syrup
- 2 Tbsps Worcestershire sauce
- 2 dried chili peppers
Preparation steps
Squeeze juice from oranges. Reserve approximately 1/2 cup. Peel the pineapple and cut the flesh into fine dice.
Finely chop bacon. Peel the onions and finely chop.
Heat the oil in a pan over medium heat. Cook bacon, stirring frequently, until crisp and fat is rendered.
Add onions and cook, stirring constantly, until softened, about 1 minute. Pour off all but about 1/2 teaspoon of the rendered fat.
Add pineapple, ketchup, maple syrup, orange juice, Worcestershire sauce and dried chiles to pan. Bring to a boil, reduce heat and simmer until thickened, 4 to 5 minutes.
Pass sauce through a sieve set over a bowl, pressing on solids with a wooden spoon to remove as much liquid as possible. Serve at room temperature.