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Willy’s Waikiki BBQTM
Low Calorie, Fat Free, Cholesterol Free, Vegan, No Nuts, No Dairy, No Preservatives, No Dyes, Wheat, Soy and No Genetically-Modified Foods.
Wadda you call a barbecue marinade made principally of pineapple, vinegar and habanero peppers? Willy’s Waikiki BBQ of course! Andrew drew on decades of experimentation and mixed up the sweet but sour, delicate but aromatic marinade. Clean enough for fish, shellfish and crustaceans, but strong enough to flavor pork, lamb, chicken and beef, this is the one sauce you want in the surf or on the turf.
Willy’s Waikiki not only tastes great, but it looks great and makes food look great too. Pineapple and turmeric color it bright yellow and the orange habanera pepper bits add a color accent as well as a spicy zing. It’s is thick with bits of tasty goodness that caramelize when browned. The result is a wonderful sweet and spicy flavor and aroma. Willy’s Waikiki contains fine vinegar which adds moisture and tenderize marinated meats.
Sweet pineapple with sour vinegar and spicy peppers is a time-tested Polynesian food tradition, popularized in both Hawaiian and Californian cuisine. We remain true to these roots of this tradition by only using ingredients used by traditional cooks.
Ingredients: Pineapple, Rice Wine Vinegar, Salt, Sugar, Habanera Peppers, Spices, Ginger
Directions: Shake well. Use at least 2 oz. of sauce per pound. Brush on or marinate meats and tofu in plastic bag 1-48 hours, fish 1 hour, portabellas 1 minute. Oil and grill covered, broil or roast at 4500 F. Serve extra sauce on the side. Refrigerate up to two weeks after opening.
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