1/2 fresh pineapple (sliced, core removed)
2 cloves garlic
1/2 inch fresh ginger (peeled)
3/4 cup water
Puree items in a blender. Transfer to a saucepan where you'll add:
4 tbsps balsamic vinegar
3 tbsps honey
Simmer gently until reduced by about half and thickened (takes about 30 minutes). Use as a barbecue sauce. Will cover 4 chicken breasts or 6 drumsticks. Sprinkle chopped cilantro over finished meat.
Can be made a day or two in advance. Predominant flavor is a light pineapple-y sweetness.
To make a meal with this recipe, we grilled the remaining pineapple and steamed some asparagus.