Recently on the BBQ Brethren, a fellow member mentioned Homade Chili Sauce as a great ingredient for complementing smoke flavors. This sauce has been a go to ingredient for many quick recipes I have made over the years, everything from shrimp dip and grilled oysters to a really good base for chili dog chili. In this case, I decided it would make a great base for Grilled Pineapple Chicken, a riff on Sweet and Sour Chicken.
I made a rub using Furikaki as a base ingredient. Furikaki is a blend of sesame, nori, soy powder, bonito flakes and salt, a whack of umami in a bottle with no MSG. I then added 5-Spice, cracked black pepper and lime powder. Here is what the blend looked like.
Meanwhile, I sauteed up 1/4 cup each of finely diced onion, celery and 2 tablespoons of sugar, added some water chestnut and the Homade Chili Sauce straight from the jar along with 1/2 cup of pineapple juice, 2 tablespoons of shoyu and 1/4 cup rice vinegar. This was allowed to reduce and cook down the aromatics. I added the pineapple and bell peppers to the sauce mix. The chicken was sliced and draped in the sauce.