Pressure Cooker Hawaiian Barbecue Sauce
Hands down, this is my favorite barbecue sauce of all time! Â Sweetened with pineapple and dates, it’s a winner on EVERYTHING.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: about 4 cups 1x
- Category: Sauce
- Method: Pressure Cooker
- Cuisine: American
Ingredients
Scale
- 1 ½ cups ketchup (preferably an unsweetened brand like Westbrae Natural Organic Unsweetened Ketchup or a minimally sweetened brand like Sir Kensington’s)
- 6 ounce can pineapple juice
- 7 pitted dates (don’t forget to pit them!)
- â…“ cup apple cider vinegar
- â…“ cup soy sauce
- ¼ cup Worcestershire sauce
- 3 cloves garlic (I like to use the roasted ones from the grocery store olive bar section)
- 1 teaspoon dry mustard powder
- 2 tablespoons dijon mustard
- ½ teaspoon black pepper
- ½ cup onion, minced (or 2 frozen onion cubes – see notes)
- 1 teaspoon garlic salt
- ¼–½ teaspoon red pepper flake
- 1 cup diced fresh pineapple
Instructions
- Add all of the ingredients except for the diced fresh pineapple to the pressure cooker pot and stir well.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 15 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Blend until smooth with an immersion blender or a table top blender. Â Stir in the reserved pineapple. Â Use immediately or transfer to glass jars and refrigerate for up to 2 weeks. Â Also freezes well in freezer safe resealable bags.
Notes
- I often swap chopped onions out for these frozen onion cubes in the freezer isle.