Pineapple Ginger Barbecue Sauce 1 can pineapple chunks, in syrup (must be syrup) 1 2-inch chunk fresh ginger, peeled 4 cloves garlic, peeled 1/3 cup soy sauce 3 tablespoons molasses 3 tablespoons cornstarch Â½ tsp. of cayenne pepper Put all ingredients into a blender (including juice from pineapple can) and process until smooth. Simmer over low heat, uncovered, until mixture thickens; about 25 minutes. Pour into a clean jar and refrigerate until ready to use. Keeps up to 2 weeks. BLACKING RUB 1 tbsp. paprika 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. salt 1 tsp. black pepper Â½ tsp. cayenne pepper Â½ tsp. thyme Â½ tsp. oregano Apply liberally to chicken, fish or beef.