• 2/3 cup water
  • 1 cup pineapple juice
  • 1/4 cup teriyaki sauce
  • 1 teaspoon dark soy sauce
  • 1 & 1/3 cup dark brown sugar
  • 2 cloves garlic, crushed or finely chopped
  • 1 teaspoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon onion, finely chopped
  • 1 tablespoon Jack Daniel's (or equivalent) whiskey
  • 1 tablespoon canned pineapple, finely chopped
  • 1/4 teaspoon cayenne pepper


  • STEP 1
    Combine the water, pineapple juice, teriyaki sauce, soy sauce and dark brown sugar in a pan and place over a medium-high heat.
  • STEP 2
    Stir occasionally whilst bringing to the boil then reduce the heat to a simmer.
  • STEP 3
    Add the garlic, olive oil, lemon juice, onion, whiskey, pineapple and cayenne pepper and stir until combined.
  • STEP 4
    Allow to simmer for 35-45 minutes or until the sauce has reduced and is syrupy.
  • STEP 5
    The glaze can then be added to meat/fish for the last 5-10 minutes of cooking or served warm as a dip.
  • STEP 6
    Will keep in the fridge for up to one week or can be frozen for up to one month.

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