Pineapple Barbeque Sauce* 8 cups chicken stock 2 tablespoons olive oil 1 Spanish onion, coarsely chopped 4 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon pasilla chile powder 2 tablespoons tamarind paste 3 tablespoons brown sugar 1 cup chopped pineapple Salt and freshly ground pepper Place chicken stock in a medium saucepan over high heat and reduce to 4 cups. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft.Add the chile powders and cook for 2 minutes. Add the reduced stock and bring to a simmer, whisk in the tamarind paste and brown sugar. Add the pineapple and cook over medium-low heat until the pineapple is very soft,30 to 40 minutes. Place the mixture, in batches, in a blender and strain into a clean saucepan. Cook for 15 to 20 minutes until reduced slightly. Season with salt and pepper to taste.