Best 3 Asian Pineapple Sauce Recipes

Indulge in a delectable culinary journey with our versatile Asian pineapple sauce, a harmonious blend of tangy and sweet flavors that will tantalize your taste buds. This extraordinary sauce serves as the cornerstone for an array of mouthwatering recipes, each offering a unique symphony of flavors. From the classic Sweet and Sour Chicken, where crispy chicken morsels are enveloped in a glossy, vibrant sauce, to the aromatic Pineapple Shrimp Stir-Fry, where succulent shrimp and crisp vegetables dance in a flavorful embrace, our sauce shines as the star ingredient. Delve into the savory Pineapple Pork Stir-Fry, where tender pork slices bask in the sauce's tangy embrace, or explore the depths of flavor in our Pineapple Fried Rice, a delightful medley of rice, vegetables, and the sauce's irresistible charm. With its versatility and delectable taste, our Asian pineapple sauce is the gateway to a world of culinary adventures. Embark on this tantalizing journey and discover the endless possibilities that await you.

Let's cook with our recipes!

ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS

Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds image

Provided by Bobby Flay

Time 7h10m

Yield 4 servings

Number Of Ingredients 32

Ingredients

2 tablespoons canola oil
4 cloves garlic, smashed
3-inch piece fresh ginger, peeled and chopped
1 large Spanish onion, coarsely chopped
3 cups fresh ripe pineapple chunks
1 habanero, chopped
1 cup fresh pineapple juice
2 cups hoisin sauce
1/4 cup ketchup
1/4 to 1/2 cup dark brown sugar (depending on sweetness of pineapple)
3 tablespoons ancho chile powder
2 heaping tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons ground star anise
1 teaspoon ground cinnamon
Salt and freshly ground black pepper
1/4 cup Spanish paprika
1 1/2 tablespoons dry mustard
1 tablespoon ground ginger
1 tablespoon ground star anise
1 1/2 teaspoons ground allspice
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
1 teaspoon Thai chile flakes
2 racks St. Louis style pork ribs (12 ribs each), membranes removed
2 cups soy sauce
1/2 cup peeled and coarsely chopped fresh ginger
6 cloves garlic, smashed
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1 bunch scallions, chopped

Steps:

For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.

ASIAN PINEAPPLE-GINGER BBQ SAUCE AND RIBS

Asian Pineapple-ginger BBQ Sauce and Ribs image

Number Of Ingredients 30

Ingredients

2 tablespoons canola oil
4 cloves Garlic
3 Fresh ginger - 3 inches
1 Spanish onion - 1 large
3 cups fresh ripe pineapple chunks
1 habanero
1 cup Pineapple juice
2 cups Hoisin Sauce
1/4 cup Ketchup
1/4 to 1/2 cup Brown sugar
3 tablespoon ancho chile powder
2 tablespoon Dijon mustard
2 tablespoon honey
2 teaspoon soy sauce
1 teaspoon ground cinnamon
1/4 cup Spanish paprika
1 1/2 tablespoon dry mustard
1 tablespoon ground ginger
1 tablespoon ground star anise
1 1/2 teaspoon ground allspice
1 1/2 teaspoon kosher salt
1 1/2 teaspoon ground black pepper
1 teaspoon Thai chile flakes
2 recipe Pork ribs - 2 racks
2 cups soy sauce
1/2 cup coarsely chopped ginger
6 clove garlic
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1 bunch scallions - chopped

Steps:

Heat oil over med-high heat in a heavy bottomed saucepan, add the garlic, ginger and onions and cook until soft, about 5 mins
Add the pineapple chunks and habanero and cook for 1 min.
add the pineapple juice and cook until it caramelizes slightly, about 3 mins.
add the hoisin, ketchup, brown sugar, ancho power, mustard, honey, soy sauce star anise and cinnamon and cook until thickened, about 30 mins.
Transfer the mixture to a blender and blend until smooth, season with salt and pepper, allow to cool to room temperature
For the ribs: stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl.
Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours
Preheat charcoal grill with about 80 briquettes off to 1 side
remove the ribs 1 hour before grilling
Combine 4 cups of water the soy sauce, ginger and garlic and divide between two heavy disposable pans
If using a charcoal grill, put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals
Put the top grate on and heat well, put the ribs on the grill top-side down directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes
Move the ribs to the other side of the grill over the liquid and place the other disposable pan with steam liquid next to them over the coalsPut lid of the grill on and open the vents on top halfway
Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching and coals to keep the internal temperature between 225 and 250 degrees
If using charcoal finish the ribs my moving them back over the hot coals and turning and basting with the sauce for 15-20 minutes
Combine the sesame seeds and sprinkle the tops of the ribs, Cut the ribs apart and put on a platter and scatter the green onions over the top

ASIAN PINEAPPLE SAUCE

Asian Pineapple Sauce image

Pineapple sauce for teriyaki chicken and Asian noodles.

Provided by mcdavis8784

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

¾ cup pineapple juice
2 tablespoons teriyaki sauce
1 teaspoon soy sauce
½ teaspoon lemon juice
4 slices canned pineapple in juice, drained and chopped
½ cup white sugar
1 ½ tablespoons garlic powder
¼ cup water

Steps:

Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 39.3 g, Fat 0.1 g, Fiber 0.7 g, Protein 1.4 g, Sodium 422.1 mg, Sugar 35.8 g

Tips:

Choose ripe pineapple: The riper the pineapple, the sweeter and more flavorful the sauce will be.
Use fresh ginger and garlic: Fresh ginger and garlic add a lot of flavor to the sauce. If you don't have fresh ginger or garlic, you can use ground ginger and garlic powder, but the flavor will be less intense.
Simmer the sauce for at least 15 minutes: Simmering the sauce allows the flavors to develop and deepen. The longer you simmer the sauce, the thicker it will become.
Add a little bit of heat: If you like your sauce with a little bit of heat, add a pinch of cayenne pepper or red pepper flakes. You can also add a chopped chili pepper.
Serve the sauce with your favorite Asian dishes: This sauce is perfect for serving with chicken, fish, tofu, or vegetables. It can also be used as a dipping sauce for spring rolls or egg rolls.

Conclusion:

Asian pineapple sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, sour, or spicy, this sauce is sure to please. So next time you are looking for a new and exciting sauce to try, give Asian pineapple sauce a try. You won't be disappointed!