This is based on TGI Friday’s recipe, but varied a bit. We like it thicker, so cook it down a lot further. The flavour profile is a bit different too. It keeps very well in the fridge for aaaages and goes really well with any meat (ribs, steak, chicken) and isn’t too shabby with potatoes either!
This makes about 800ml, less if you reduce it further. Once it’s been stored in the refrigerator it does set a lot more, so may need to be heated to be used.
Takes 2-4 hours to cook down.
2 teaspoons of garlic paste (or 2 minced cloves)
1⅓ cup water
2 cups pineapple juice
½ cup teriyaki sauce
2 TB soy sauce
2⅔ cups dark brown sugar
120ml lemon juice (real or fake)
120ml minced (or finely chopped) white onion
2-3 TB Jack Daniels whiskey
80ml (about 4-5 heaped teaspoons) crushed pineapple
½ teaspoon cayenne pepper
1 – Combine the first group of ingredients in a large, heavy-bottomed pot. Heat over medium heat until the mixture boils, then reduce heat until simmering.
2 – Add second group of ingredients and stir.
3 – Allow glaze to simmer for 3-4 hours until it has reduced by more than half and is syrupy and thick – it will thicken more as it cools. Be careful to not let it boil over.
Store in the refrigerator in an air-tight container.