South Pacific Barbecue Sauce

This is a finishing sauce that perks up virtually any pit-roasted meat, even goat! Pineapple and habanero chiles complement each other and produce a sauce with fruity heat and lots of spices in the flavor. You may have to triple this recipe if your suburban umu has a bunch of guests.

Ingredients

• 2 15 ½-ounce can sliced pineapple chunks, drained and liquid reserved

• 1 cup catsup

• ½ cup brown sugar

• 1 teaspoon lemon juice

• ½ cup bourbon (drink the rest of the bottle during the 10 hours of pig roasting)

• 1 teaspoon dried ground habanero chile or 2 fresh, stems and seeds removed, minced

• 2 teaspoons ground ginger

• 2 teaspoon salt

• 1 teaspoon soy sauce

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground allspice

Instructions

Place the pineapple in a blender or food processor and puree until smooth.

Combine the puree and all the remaining ingredients, including the pineapple liquid, in a saucepan. Bring to a boil, reduce the heat and simmer over medium-low heat for 15 minutes, stirring occasionally until it thickens. If prepared ahead of time, refrigerate, and reheat before using.