- 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.