Instructions

1. Cut about 1/2-inch off of the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put the garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 degrees F oven for 1 hour. Remove the garlic and let it cool until you can handle it.



2. Combine the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce the heat until the mixture is just simmering.



3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add the remaining ingredients to the pan and stir.



4. Let the mixture simmer for 40 to 50 minutes or until the sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over. When the sauce has cooled, store it in an airtight container and pop it in the fridge for up to a month.



Makes 1 cup of glaze.