Up your grill game with this easy pineapple mango BBQ sauce recipe. Super simple and so dang delicious, this barbecue sauce will add amazing flavor to whatever you are cooking. This sweet and spicy sauce packs the perfect punch – a touch of sweet and just enough heat to make your lips tingle.
Pineapple mango BBQ sauce
I love BBQ sauce. I mean – I really love it. It’s one of my favorite things for dipping and it is my go-to sauce for anything that needs a little something.
And, this sauce will help you up your game in a big way. I gave some to my neighbor and he RAVED about it, as did his handful of house guests.
I use my neighbors as my testers, because I know I can get immediate feedback on a recipe. And, I’m happy to report that this one was met with a big thumbs up.
This barbecue sauce recipe uses common ingredients that you likely have in your pantry or fridge, to keep shopping to a minimum.
- Apple cider vinegar – My vinegar of choice for most things, ACV has a fruity acidity that brings flavor and not just a vinegary bite.
- Tomato sauce – This gives the BBQ sauce a bit of that familiar tomato base, without the sweetness of ketchup, which we’re getting from the honey and brown sugar.
- Dark brown sugar – You can substitute light brown if that is what you have. In that case, add a tablespoon of molasses to the mix as well.
- Green chiles – I used Hatch green chilies because they are in season and it’s what I have. You can use canned chilies or jalapeños.
- Onion – Yellow onion is the go-to choice. It is the best “cooking onion”, but use whatever you have.
- Ginger – This sauce gets some of it’s heat from the ginger. Just in case you didn’t know, ginger packs a punch. It can clear your sinuses, but it adds amazing flavor.
- Pineapple juice – Sweet, delicious and a bit of acidity. Pineapple juice is great in marinades and sauces.
- Mango – Use soft, ripe mangoes that are super sweet for this recipe. Unripe or green mangoes will not work.
- Oil – Choose a neutral oil like grapeseed or canola for this recipe.
- Garlic – In my humble opinion, garlic belongs in just about everything.
- Honey – Honey gives the sauce a floral sweetness that is different from the dark brown sugar.
- Salt & pepper – Because everything needs salt and pepper.
How to make mango BBQ sauce with pineapple
This mango BBQ sauce with pineapple is all about building layers of flavor. First, we sauté onions, ginger and garlic to mellow those flavors a bit. Then, the mango goes in with the rest of the ingredients.
Cook it all down for about 30 minutes to concentrate the flavors and to thicken the sauce. Use an immersion blender to purée the BBQ sauce until smooth and you’re done.
I used a recipe from serious eats as my jumping off point and then promptly started tweaking things. I’m really happy with the result and I hope you are too.
How can I use this BBQ sauce?
- Fill a few glass bottles and give to friends and neighbors as a gift.
- Shred some leftover roast chicken and toss with sauce for pulled chicken sandwiches.
- Top pork burgers with pineapple mango BBQ sauce, a ring of pineapple and a slice of melty cheese.
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- 1 tbsp. neutral oil (canola or grapeseed)
- 1 medium onion, diced, about 1 cup
- 2 tsp. fresh grated ginger
- 3 cloves garlic, minced
- 1 1/2 - 2 cups mango, peeled and diced (2 large mangoes)
- 6 oz. pineapple juice
- 1 cup tomato sauce
- 1/2 cup dark brown sugar, packed
- 1/4 cup honey
- 1/2 cup apple cider vinegar
- 1/4 cup Hatch chilies, roasted, peeled and chopped (2 chilies, sub - canned green chilies or jalapeños)
- 2 tsp. salt
- 1 tsp. ground black pepper
- In a heavy-bottomed pot, like a Dutch oven, heat oil over medium heat.
- Sauté onions for 4 - 5 minutes to soften them, then add garlic and ginger, and cook for an additional 2 minutes.
- Add diced mango and cook for one minute, stirring occasionally to keep anything from sticking to the bottom of the pot.
- Add remaining ingredients to pot and stir to combine. Simmer for 30 minutes, until reduced by about a third.
- Remove from heat and set aside to cool slightly.
- Using an immersion blender, purée the sauce in the pot until smooth. Cool completely before storing airtight glass containers in refrigerator for up to 3 weeks.
This sauce gets even better after a day or two. Make it ahead of time to let the flavors really develop!
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Serving Size:2 tbsp.
Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 147mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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