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1 head garlic
1 tbl Olive oil
2/3 cup Water
1 cup Pineapple juice
1/4 cup Kikkoman teriyaki sauce
1 tbl Soy sauce
1 1/3 cup Dark brown sugar
3 tbl Lemon juice
3 tbl Minced white onion
1 tbl Jack daniels whiskey
1 tbl Crushed pineapple
1/4 tsp Cayenne pepper
1. Cut about 1/2-inch off of top of 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 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 oven for 1 hour. Remove garlic and let it cool until you can handle it.
2. Combine 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 heat until mixture is just simmering.
3. Add remaining ingredients to pan and stir. 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.
4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
1 tbl Olive oil
2/3 cup Water
1 cup Pineapple juice
1/4 cup Kikkoman teriyaki sauce
1 tbl Soy sauce
1 1/3 cup Dark brown sugar
3 tbl Lemon juice
3 tbl Minced white onion
1 tbl Jack daniels whiskey
1 tbl Crushed pineapple
1/4 tsp Cayenne pepper
1. Cut about 1/2-inch off of top of 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 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 oven for 1 hour. Remove garlic and let it cool until you can handle it.
2. Combine 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 heat until mixture is just simmering.
3. Add remaining ingredients to pan and stir. 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.
4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
