Sambal`pineapple`teriyaki dump sauce!

Irisa Raina 9


I know that this time of year everyone {including me} is thinking of that wonderful meal on Thanksgiving and then Christmas, but I am lucky enough to be living where I can BBQ/grille almost all year long. So for me to make a sauce in November or any of the other cold months is normal.
The day I made this sauce I had baby backs pulled out, so I slathered them on both sides {remember to remove the silver skin from the back side if doing ribs} and wrapped them in foil and now they are doing the happy dance in the refrigerator …

pinch tips: Parchment Paper Vs Wax Paper



Stove Top


1 – 20 ounce jar medium heat pineapple salsa
1 cup veri veri teriyaki sauce
1 & ¼ cup dark brown sugar
1 tablespoon sambal { more or less to taste }

Directions Step-By-Step

Dump all this in a pot and cook on a very low heat, for about 30/45 minutes until it is really thick, stirring about every 10 to 15 minutes. This will start out thick, but as it heats up it will loosen up so cooking this is necessary.
Refrigerate as soon as it is cool.
If you can’t find the pineapple salsa use pineapple preserves and just add more Sambal. Smucker’s makes a good pineapple preserves.
And if you can’t find the { Soy Vay teriyaki sauce } you can substitute any teriyaki or soy sauce and toast 1 tablespoon of toasted sesame seeds. To toast the sesame seeds toast them in a dry hot pan for a few minutes.

About this Recipe

Course/Dish: Marinades, Other Sauces
Main Ingredient: Fruit
Regional Style: Asian