Okay, today we are getting saucy! Polynesian Sunrise Sauce to be exact. Now, to my saucy friends, we all know that sometimes it’s all about “the sauce!” My refrigerator is a condiment heaven. I may not always have a lot of meal leftovers, but there’s always quite a few good dipping sauces lying in wait for a slice a pizza, chicken nugget, cheesy bread stick, etc.
I created this zesty sauce for my Polynesian Deep Dish, which was true divinity pared with the tangy green tomatoes. Not only do I use my Sunrise Sauce when making the pizza, I also like to dip it into extra sauce.
Polynesian Sunrise Sauce is a combination of pineapple juice, orange juice, BBQ sauce, and red pepper flakes for a gentle but good firm kick. You can back off the heat if you like, it’s really superb either way. You can always add more red pepper flakes at the end.
The color, sweetness, and tang of the sauce is also dependent on the kind of BBQ sauce you use. If you use a sweeter sauce, it’s sweeter. Kansas City BBQ (which is what I used) adds a little more tang. Your favorite BBQ sauce is all you need and you will have some super duper dipping fun. Go ahead, double dip, I dare ya!
Polynesian Sunrise Sauce
Ingredients
- 3 cloves garlic
- 2 tablespoons minced red onion
- 1 tablespoon olive oil
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1/2 cup pure cane sugar
- 1/2 cup BBQ sauce
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1-2 teaspoons red pepper flakes
- dash of salt
- 1 tablespoon Clearjel or cornstarch
- 2 tablespoons water
Instructions
- Combine all ingredients except the cornstarch and water. Simmer in a saucepan on stove top for about 2 to 3 minutes.
- In small bowl stir together cornstarch and water, whisk into simmering sauce, cooking an additional 1 to 2 minutes until thickened and opaque cornstarch color has cleared.
- This makes about 2 cups of sauce. Use as BBQ sauce, pizza sauce, or dipping sauce, hot or cold.
