Pineapple Barbecue Sauce

Makes about 2 cups.

Pineapple juice makes an fitting base for a barbecue sauce. After all, barbecue originated in the West Indies and so did the pineapple. (The latter was "discovered" by Columbus in 1493 on the island of Guadeloupe.) In the 19th century, the pineapple became an American symbol of hospitality - carved into moldings and banisters throughout New England. The fruit's sweet, musky, acidity makes a prefect foil for pork.

    * 2 cups pineapple juice
    * 1 to 2 jalapeno chilies, seeded and minced
    * 1 tablespoon minced fresh ginger
    * 2 tablespoons chopped fresh cilantro
    * 3/4 cup ketchup
    * 3 tablespoons cider vinegar
    * 2 tablespoons worchestershire sauce
    * 2 tablespoons brown sugar
    * 1 tablespoon soy sauce
    * salt (just a little) and freshly ground black pepper 

1. Combine the pineapple juice, chili, ginger, and cilantro in a heavy saucepan and boil until reduced by half.

2. Stir the ketchup, vinegar, worchestershire sauce, brown sugar, and soy sauce. Simmer the sauce until richly flavored and slightly thickened, 10 minutes. Add salt and pepper to taste.