Sal's Sauce

A hot and sweet sauce for grilled chicken, purloined from Sal's Birdland, a Rochester, NY, institution. Some folks put it on the bird while it is being grilled, but that usually burns because it is so sweet. I just dump some on when the bird is on my plate. Traditionally, the bird is served sitting on a slice of white bread, with a side of macaroni salad and some carrots and celery with blue cheese dip.


1 1/2 cup cider vinegar
1/2 cup water
1 1/2 cup mixed white and brown sugar
1 small can crushed pineapple
1 1/2 - 4 tbsp. black pepper
1 1/2 tsp. dry mustard
1 cup prepared mustard
1/2 - 3/4 cup honey
1/4 cup Louisiana Hot Sauce (Frank's, Trappey's, etc.)
1/2 tsp. salt
1/2 cup crushed red pepper

Put all wet ingredients into a heavy pot. Slowly stir in dry ingredients. Cook on low for 2 1/2 - 3 hours. DO NOT BOIL.