Make Pineapple Barbecue Sauce: Combine undrained pineapple, tomato paste, molasses, vinegar, garlic powder, liquid smoke, and cayenne pepper in a small saucepan. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Cool slightly. Transfer sauce to a blender. Cover and blend until smooth. Set aside 1/4 cup sauce to use as a brush-on sauce and 1/4 cup sauce to use for serving. Refrigerate remaining sauce for another use.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Homemade barbecue sauce is warmed with liquid smoke and cayenne pepper, but the dominant flavor is its sweet fruitiness from the pineapple. Serve any leftover homemade barbecue sauce with other grilled meats.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| Pineapple Barbecue Sauce | ||
| 1 (8-oz.) can That's Smart! crushed pineapple in pineapple juice | ||
| 1 (6-oz.) can Hy-Vee tomato paste | ||
| ¼ c. mild molasses | ||
| 2 tbsp. Hy-Vee apple cider vinegar | ||
| 1 tbsp. Hy-Vee garlic powder | ||
| 1 tsp. mesquite liquid smoke | ||
| ⅛ tsp. Hy-Vee cayenne pepper | ||
| Grilled Pork Pineapple Wraps | ||
| ½ c. Pineapple Barbecue Sauce | ||
| 1 lbs. boneless pork loin butterfly chops, cut into long, thin strips | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| ½ c. fresh pineapple, peeled and cut into rings | ||
| ½ c. Hy-Vee instant brown rice | ||
| 2 tbsp. Hy-Vee slivered almonds, toasted | ||
| 1 tbsp. shredded carrots | ||
| 1 tbsp. red bell pepper, seeded and finely chopped | ||
| 5 (8-inch) whole wheat flour tortillas | ||
| 1 tbsp. fresh parsley, finely chopped for garnish | ||
| Lime wedges, for serving | ||
Things To Grab
- Small saucepan
- Blender
- Charcoal or gas grill
- 6 10-inch metal or wooden skewers
- Meat thermometer
Directions
Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Thread pork strips onto 6 10-inch skewers. Season pork with salt and black pepper.
Hyvee Culinary Expert Tip
If using bamboo skewers, soak skewers in water for 30 minutes before using.
Grill pineapple rings for 5 minutes. Turn pineapple and grill 5 minutes more or until slightly charred. After turning pineapple, add pork kabobs to grill. Grill for 7 to 10 minutes or until pork is done (145 degrees) turning occasionally and brushing with sauce. Remove kabobs and pineapple from grill. Slid pork off skewers and cut pineapple into chunks.
Cook rice in the microwave according to package directions. Stir in almonds, carrot, and bell pepper.
To assemble wraps, add 2 tablespoons rice mixture to each tortilla. Top with pineapple, pork, and, if desired, parsley. Fold bottom edge of tortilla over filling. Fold in both sides. Then, starting from the folded bottom edge, roll up the tortilla. Repeat for remaining wraps. Serve with reserved barbecue sauce and, if desired, lime wedges.
Nutrition facts
Servings
420 Calories per serving
1 wrap
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 50mg
- Sodium: 690mg
- Total Carbohydrates: 58g
- Protein: 27g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 10%