Hawaiian BBQ Sauce Recipe for Pulled Pork: Pineapple-Infused Island Sweetness

This sauce captures the essence of island flavors with its perfect balance of sweet, tangy, and smoky. The pineapple puree forms the base, while a touch of soy sauce adds depth.

It’s incredibly versatile—brush it on pulled pork during the last hour of cooking or serve it on the side for dipping. The result is a restaurant-quality glaze that elevates any dish.

Ingredients for Hawaiian Bbq Sauce Recipe for Pulled Pork

Ten ingredients blend island sweetness with smoky depth for this glaze.

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The pineapple puree is non-negotiable here. Fresh pineapple (cored and blended) gives the brightest flavor, but canned in juice works in a pinch—just drain it well. For the soy sauce, Kikkoman or San-J are reliable brands. Brown sugar adds caramel notes, so don’t swap for white. Most grocery stores carry liquid smoke near the BBQ sauces—Wright’s is the standard.

Out of pineapple puree? Crushed pineapple at half the volume (drained well) gets you close. No Worcestershire? Extra soy sauce plus a dash of lemon juice works. Liquid smoke can be skipped, but the flavor won’t be as deep. For a sweeter sauce, add 1-2 tbsp honey (or maple syrup for vegan). The vinegar can be white, but apple cider adds a fruitier note that pairs better with pineapple.

This keeps beautifully. Refrigerate in a sealed jar for up to 2 weeks, or freeze for 3 months (portion into ice cube trays for easy use). The flavors meld overnight, so make it a day ahead if you can. Stir well before using—sugar settles at the bottom.

Step-by-Step Instructions for Hawaiian BBQ Sauce for Pulled Pork

Combine the ingredients in a saucepan and simmer until the flavors meld perfectly together.

Step 1: Combine Wet Ingredients in a Saucepan

In a medium saucepan, add the 2 cups Pineapple Puree, 1 cup Ketchup, and 0.25 cup Apple Cider Vinegar. Stir well to combine these wet ingredients evenly. The pineapple puree should be smooth, whether you’re using fresh or canned and drained.

This base creates the sweet and tangy foundation of the sauce. I always use a whisk to ensure the ketchup and pineapple puree blend seamlessly, preventing any separation during cooking.

Step 2: Add Dry and Seasoning Ingredients

Stir in the 0.5 cup Brown Sugar, ensuring it dissolves completely into the liquid mixture. The brown sugar adds a rich, caramelized depth to the sauce, balancing the acidity from the vinegar.

Next, add the 2 tbsp Soy Sauce, 1 tbsp Worcestershire Sauce, 1 tsp Liquid Smoke, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 0.5 tsp Ground Black Pepper. Each of these contributes a layer of flavor—umami from the soy and Worcestershire, smokiness from the liquid smoke, and aromatic depth from the powders.

Step 3: Simmer Until Thickened

Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking and ensure even cooking. You’ll notice the sauce begin to darken slightly as the flavors concentrate.

Reduce the heat to low and let it simmer for 15-20 minutes, stirring every few minutes. The sauce is ready when it coats the back of a spoon and has thickened to your desired consistency. If it reduces too much, add a splash of water to loosen it.

Step 4: Cool and Store

Remove the saucepan from heat and let the sauce cool to room temperature. As it cools, it will thicken further, reaching the perfect consistency for glazing or dipping.

Transfer the sauce to an airtight container. It can be stored in the refrigerator for up to 2 weeks or frozen for 3 months. For best results with pulled pork, use the sauce warm—reheat it gently over low heat before serving.

Regional Styles of This hawaiian bbq sauce recipe for pulled pork

Texas Style 🔥

Texas BBQ is all about simplicity and bold flavors. For pulled pork, a salt-and-pepper rub is often used, letting the meat shine. Mesquite or oak wood is preferred for smoking, adding a robust, earthy taste. Cooking at 225-250°F for low-and-slow perfection is key. While Hawaiian BBQ sauce isn’t traditional here, a tangy, vinegar-based mop sauce might complement it.

Carolina Style 🍖

In the Carolinas, pulled pork is a staple, often served with a vinegar-based sauce. Eastern Carolina uses a simple mix of vinegar, pepper, and spices, while Western Carolina adds ketchup or tomato for sweetness. Slow-cooked over hickory or applewood, the pork is shredded and paired with coleslaw. A Hawaiian BBQ sauce twist would add a fruity contrast to the classic tang.

Kansas City Style 🥘

Kansas City is famous for its sweet, thick BBQ sauces, often tomato-based with molasses or brown sugar. Pulled pork here is smothered in sauce and slow-cooked with a dry rub of paprika, garlic, and brown sugar. Hickory wood is common, and the pork is usually served on a bun. A Hawaiian BBQ sauce would fit right in with its sweet and tangy profile.

Memphis Style 🔪

Memphis BBQ is known for its dry-rubbed ribs, but pulled pork is also a favorite. The dry rub often includes paprika, cayenne, and garlic, with no sauce applied until serving. A Hawaiian BBQ sauce could be served on the side for dipping, adding a tropical flair to the smoky, spicy flavors. Cooking is typically done with charcoal or hickory for a deep, rich taste.