Ingredients Jump to Instructions ↓

  1. 1 Garlic

  2. 1 tablespoon 15ml Olive oil

  3. 2/3 cup 157ml Water

  4. 1 cup 237ml Pineapple juice

  5. 1/4 cup 59ml Kikkoman teriyaki sauce

  6. 1 tablespoon 15ml Soy sauce

  7. 1 1/3 cups 213g / 7 1/2oz Dark brown sugar

  8. 3 tablespoons 45ml Lemon juice

  9. 3 tablespoons 45ml Minced white onion

  10. 1 tablespoon 15ml Jack Daniel's whiskey

  11. 1 tablespoon 15ml Crushed pineapple

  12. 1/4 teaspoon 1 1/3ml Cayenne pepper

Instructions Jump to Ingredients ↑

  1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 oven for 1 hour. Remove garlic and let it cool until you can handle it.

  2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

  3. Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.

  4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about1/2 and is thick and syrupy. Make sure it doesn't boil over.

  5. Makes 1 cup of glaze.


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