Hawaiian Barbecue Sauce

Category: Sauce. Method: Pressure Cooker. Cuisine: American. Yield: about 4 cups.

⏱️ Prep: 15 min🍳 Cook: 15 min🍽️ Makes 4

Ingredients

1.5 cups	360 ml	ketchup (preferably an unsweetened brand like Westbrae Natural Organic Unsweetened Ketchup or a minimally sweetened brand like Sir Kensington's)
6 ounce	170 g	can pineapple juice
7		pitted dates (don't forget to pit them!)
0.333 cup	80 ml	apple cider vinegar
0.333 cup	80 ml	soy sauce
0.25 cup	60 ml	Worcestershire sauce
3 cloves		garlic (roasted, from the grocery store olive bar section)
1 tsp	5 ml	dry mustard powder
2 tbsp	30 ml	dijon mustard
0.5 tsp	2.5 ml	black pepper
0.5 cup	120 ml	onion, minced (or 2 frozen onion cubes)
1 tsp	5 ml	garlic salt
0.5 tsp	2.5 ml	red pepper flake
1 cup	240 ml	diced fresh pineapple

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. Stir in the reserved pineapple. Use immediately or transfer to glass jars and refrigerate for up to 2 weeks. Also freezes well in freezer safe resealable bags.

Notes: I often swap chopped onions out for these frozen onion cubes in the freezer aisle.