Hawaiian Chicken and Barbecue Sauce

The thing here is the Hawaiian chicken barbecue sauce. This sauce is a mango sauce that allows you to adjust the heat in the recipe to get it just right.

Ingredients

• 1 Tbsp. vegetable oil

• 1/2 cup onion, minced

• 4 medium cloves garlic, minced

• 2 tsp. grated ginger

• 2 medium mangos, peeled and removed from the seed

• 1 cup mango juice

• 1 cup tomato sauce

• 1/4 cup brown sugar

• 1/3 cup honey

• 1/3 cup cider vinegar

• 2 Tbsp. molasses

• 3 Tbsp. fresh juice from about 2 lemons

• 1 Tbsp. soy sauce

• 1 Tbsp. yellow mustard

• 1-3 tsp. finely chopped chilis (add a little more or less, using whatever chilis fit your taste)

• 2 tsp. sea salt

• 1 tsp. freshly ground black pepper

• Roughly about 1 chicken breast per person

• 1 can pineapple chunks or even better, fresh pineapple

• 1 red pepper

• 4-6 green onions

Directions

Heat oil in medium saucepan, add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.

Stir in mangoes, mango juice, tomato sauce, brown sugar, honey, vinegar, molasses, lime juice, soy sauce, mustard, chilis (see note below), salt, and pepper. Bring to a boil, then reduce heat to low and simmer until mangoes have completely softened.

Puree sauce with an immersion blender, or in a regular blender until smooth.

Chicken, pineapple, red peppers and green onions are threaded onto barbecue barbs and grilled, with a little barbecue sauce added onto them. Serve with rice and much more barbecue sauce to go with them.

• On the chilis, I used jalapenos and Anaheim, about three teaspoons or so. You can use whatever you like for those.

bon appetit