TGI Friday’s Jack Daniels Grill Glaze

Dips/Sauces > Glaze

1 bulb garlic

1 T. olive oil

2/3 C. (140ml) water

1 C. (250ml) pineapple juice

1/4 C. (60ml) teriyaki sauce

1 T. soy sauce

1 1/3 C. (310ml) dark brown sugar

3 T. lemon Juice

3 T. minced white onion

1 T. Jack Daniels Whiskey

1 T. crushed pineapple

1/4 tsp. cayenne chile pepper

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 the garlic, and cover with a lid or foil.
Bake in the garlic in a preheated 325ºF (165ºC) oven for 1 hour.Remove garlic
and let it cool until you can handle it.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. Squeeze the sides of the head of garlic
until the pasty roasted garlic is squeezed out. Discard remaining skin and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.Enjoy on your favorite grilled meats or vegetables.