In a medium saucepan, stir together the tomato sauce, tomato paste, pineapple juice, apple cider vinegar, maple syrup, molasses, Worcestershire, smoked paprika, dry mustard, garlic, onion powder, salt, black pepper, and cayenne pepper.
Bring to a gentle bubble over medium heat. Reduce the heat to low and let cook, stirring occasionally until the sauce thickens about 10 to 15 minutes.
Taste and adjust seasonings as desired.
Allow to cool and store in an airtight container in the refrigerator for up to 1 week.
Honey: Feel free to use pure maple syrup in place of the honey. Pineapple Juice: 100% pineapple juice helps to sweeten the sauce. Feel free to use apple juice or water in place of the pineapple juice. Keep in mind if you use water, you need to increase the amount of honey to ½ cup to help sweeten the BBQ sauce. Paprika: If you don't have smoked paprika, feel free to use regular paprika.Cayenne Pepper: Omit or reduce the cayenne to control the heat level. Vegan BBQ Sauce: Use vegan Worcestershire sauce and maple syrup in place of the honey.Gluten-Free BBQ Sauce: Use gluten-free Worcestershire sauce and gluten-free liquid smoke.Sweeter BBQ Sauce: Add an additional tablespoon or two of honey as desired.Low-Sodium BBQ Sauce: Use salt-free tomato sauce, low-sodium Worcestershire sauce, and omit the salt from the seasonings.