This started out as a Pineapple Mango Salsa I made for taco's one night & a few days later I wanted something different in a barbecue sauce for ribs on the grill. This is what I came up with. It's sweet & spicy, but not hot to the taste. Would be a good dipping sauce for chicken fingers or grilled chicken, maybe even shrimp.
1 whole pineapple, peeled, cut into cubes
2 mango's peeled. Cut into cubes
4 small tomato's cut into chunks seeds removed
2 small jalapeno's seeds & vanes removed rough chopped (for more spicy sauce you can leave some seeds in)
1 medium red onion, peeled & rough chopped
Juice of 1/2 lime
Put in processor & pulse till slightly coarse, but not chunky.
Place in a non reactive saucepan & add the following:
11/4 cup packed brown sugar
1/2 cup white vinegar
3Tbsp. Peach Vinegar ( you can use peach nectar or even mashed peaches if you don't have vinegar & add another Tbsp. of white vinegar)
1 tsp. Cayenne pepper
3 Tbsp. Buckwheat Honey or Molasses
1 tsp. Cinnamon
1 tsp. Nutmeg
1 1/2 tsp. Granulated garlic
1/2 tsp. Ground Cumin
1 tsp. Grated lemon rind
2 tsp. Spicy mustard
1/2 cup chicken broth
Salt to taste
Simmer till thickened, about 20 minutes.