This Hawaiian-inspired sauce goes well with pulled pork or other meat. I’ve also used it as the dressing in a barbecue version of a taco salad with excellent results. A single batch makes about one cup; a double batch fills a pint-sized mason jar. The original recipe can be found here.

1/2 cup pineapple juice
1/4 cup rice vinegar
1/4 cup honey
5 tablespoons garlic chili sauce
5 tablespoon hoisin sauce

In a small saucepan, whisk together the pineapple juice, rice vinegar, honey, chili sauce and hoisin sauce. Bring the mixture to a boil.

Cook the sauce until reduced by half, stirring with a heat-resistant spatula frequently.