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Orange Ancho Chile Barbecue Sauce

Make some chicken kabob swith thigh or breast meat and place fresh cubes of pineapple between the chucks. Baste with Orange Ancho Chile Barbecue Sauce during the last few minutes and serve with a little warm sauce on the side. Great as an entree or as a fun appetizer. If you are using bamboo skewers remember to soak them for thirty minutes before putting the meat on them. This will stop them from burning up on the grill.


  • 1 cup orange marmalade
  • 1 cup tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons ancho chile powder
  • 1 teaspoon garlic, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cumin


  1. Combine marmalade, tomato sauce, vinegar, ancho chile powder, garlic, salt, cayenne and cumin in a small saucepan and stir to incorporate. Heat sauce to a boil, stirring often. Simmer for 2 minutes, and let cool completely.

Yield: 4 servings

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