Why it works: Pineapple and sauce work together. They rank in the top 20% of all ingredient pairs, and 360 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
The recipe
Ingredients
Directions
In a pan combine the concentrate, marmalade, and steak sauce.
Cook and stir until heated and blended.
Use to baste poultry and pork during the last 10-15 minutes of grilling time.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Pineapple + saucetop 20% of all pairsAroma overlaplowMentioned together360 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Pineapple + orangetop 3% of all pairsAroma overlapstrongMentioned together1,662 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
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Orange + saucetop 23% of all pairsAroma overlaplowMentioned together722 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pineapple juice concentrate
- Provides the main sweet, fruity flavor and liquid base of the sauce.
- Orange marmalade
- Adds sweetness and thickness, and helps the sauce cling and brown on the meat.
- Steak sauce
- Adds tangy, savory depth that balances the sweetness.
The step that matters
Basting during the last 10-15 minutes of grilling. Sugars in the marmalade and juice concentrate can scorch over direct heat, so brushing the sauce on late in grilling lets it caramelize without burning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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