Overview
This one I’ve been making for years – I’m not even sure where it came from originally, but it’s been tweaked a lot in that time. It was originally for fish (great with salmon or even white fish like flathead tails) but we really like it with chicken too.

Makes about 300ml, stores well in the refrigerator.

Time
20 minutes

Ingredients
¼ cup dark brown sugar
⅓ cup soy sauce
¼ cup pineapple juice
¾ cup honey
2 TB lemon juice (one lemon)
2 TB white vinegar
2 ts olive oil
1 ts ground black pepper
½ ts paprika
¼ ts garlic powder
½ ts cayenne pepper

Method
1 – Combine all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.

2 – Serve glaze on the side of fish, or use as a marinade for chicken.