Recipe & Image taken from http://www.sunnysideupsd.com
1 head of garlic- roasted
2/3 cup water
1 cup pineapple juice
1/4 cup soy sauce (alternatively you could use 1/4 cup teriyaki and 1 Tbsp soy sauce)
1 1/3 cup brown sugar
3 Tbsp lemon juice
3 Tbsp white onion, minced
1 Tbsp Jack Daniels Whiskey
1 Tbsp pineapple, very finely minced
1/2 tsp minced ginger (omit if using teriyaki sauce)
1/4 tsp cayenne pepper
To roast the garlic, cut the top off of a head of garlic so the ends of the cloves are exposed. Peel off any excess layers of the papery skin. Drizzle with olive oil, sprinkle with salt and pepper, and loosely wrap with aluminum foil. Place on a baking sheet and roast at 350 degrees for about 45-50 minutes, or until the cloves appear golden brown.
In a medium sauce pan over medium-high heat, combine the water, pineapple juice, soy sauce, and brown sugar. Bring to a boil, stirring occasionally, then reduce heat to medium-low and simmer.
Squeeze out the roasted garlic and whisk in to the simmering liquid, discard the papery skin. Add the lemon juice, onion, whiskey, pineapple, ginger, and cayenne paper and stir to combine.
Continue to simmer for about an hour, stirring occasionally, or until the liquid has reduced by half and is thick and syrupy*. Careful not to let the liquid boil over.
Glaze can be basted onto meats (chicken, steak, shrimp) while grilling, or drizzled over crispy chicken strips (and sprinkle with sesame seeds!), or used as a dipping sauce for fries.
* If your sauce doesn’t thicken up as much as you want it to, you can stir together 1 tsp of corn starch and 2 tsp of cold water, and add that to the sauce.