Hawaiian - Grilling Sauce

Hawaiian Grilling Sauce by Stonewall Kitchen with Tamarind

Hawaiian Grilling Sauce by Stonewall Kitchen is the darkest and most savory of the company's fruity sauces, where pineapple is pulled into deep territory by soy sauce, molasses, and tamarind. On the grill, it caramelizes into a glossy glaze over chicken, pork, and fish.

Hawaiian Grilling Sauce is the sweet and savory grilling sauce from Stonewall Kitchen in Maine in the northeastern United States. In the 700-gram jar, pineapple and pineapple juice concentrate meet brown sugar, tomato paste, and molasses, along with soy sauce, apple cider vinegar, garlic, ginger purée, and a hint of tamarind extract.

Tropical fruit meets dark savory depth

Golden brown and medium-thick in the jar, it is significantly darker than its fruity neighbors on the shelf.

The pineapple provides the tropical sweetness, while brown sugar and molasses give it weight and its dark color. The tomato paste provides a savory foundation, while the apple cider vinegar keeps the acidity bright. Unlike smoky barbecue sauce from the southern US, its dark tone comes solely from molasses, the syrupy byproduct of sugar production.

Soy sauce and tamarind add that salty-malty depth usually associated with Worcestershire sauce. Ginger purée and garlic provide warmth, while dried onions and mustard powder round it out. On the palate, the dark spice lingers longer than the fruit, and that is precisely what makes this sauce so good.

Grilling sauce as a glaze for chicken, pork, and rice

Its strength is its transformative power; a single spoonful turns a simple piece of meat into a tropical dish.

Brush it on during the final minutes of cooking; the fruit caramelizes slightly and gives the meat a dark color without burning. Chicken thighs and pork neck work particularly well with it, while skewers can be marinated in it beforehand.

Stirred into warm rice, it turns a side dish into the main event, and it brings both sweetness and saltiness to shrimp and pan-fried fish. Meatballs, tofu, and roasted vegetables also readily soak it up. A spoonful is enough for an entire plate because the molasses and soy sauce go a long way.

The Pineapple Ginger Sauce is lighter, more acidic, and has significantly more ginger. You can find the rest of the company's range in our Grill and BBQ Sauces collection.

Tamarind, the sour pod in the background

Tamarind is the fruit of a large tropical tree that grows as a brown, brittle pod on the branch.

Inside is a sticky, dark pulp that tastes powerfully sour, yet also reminiscent of dried dates. In India and Southeast Asia, it seasons curries, chutneys, and soups, and in Europe, it is found unrecognized in almost every Worcestershire sauce. The pods are dried, the pulp is separated from the fibers, and pressed into solid blocks, which can keep their aroma for months.

Here, it takes on the task that lemon would have elsewhere, only with a deep, dark note instead of a bright one. This gives Stonewall Kitchen an acidity that cuts through the sweetness without watering it down, and which can hold its own alongside the soy sauce. This explains why this sauce never tastes like fruit compote, despite all the sweetness.

A plate that tastes of far-off places

Pineapple and ginger on a warm evening, chicken glistening on the grill, and the rice waiting alongside. A final brush, a piece of grilled pineapple, and the plate looks like a vacation, even if the garden is just behind the house. Kept tightly closed and refrigerated, the opened jar will last for several weeks. To see what else comes out of the kettles at Stonewall Kitchen, check out the Stonewall Kitchen assortment.