Total Time
Prep 15 mins
Cook 45 mins

Grilling Glaze

Ingredients Nutrition


  1. Cut about 1/2-inch off of top of garlic.
  2. Cut the roots so that the garlic will sit flat.
  3. Remove the papery skin from the garlic, but leave enough so that the cloves stay together.
  4. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil.
  5. Bake in a preheated 325° oven for 1 hour.
  6. Remove garlic and let it cool until you can handle it.
  7. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat.
  8. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
  9. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out.
  10. Measure 2 teaspoons into the saucepan and whisk to combine.
  11. Add remaining ingredients to the pan and stir.
  12. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy.
  13. Make sure it doesn't boil over.
  14. Makes 1 cup of glaze.


Most Helpful

This is a family favorite recipe. I have made it three times and my husband and kids love it. During football season the request is battered fried boneless chicken strips/tenders served with this glaze. They actually perfer it over buffalo sauce. There is usually enough to store some for a later meal. Thanks for sharing.

cleeo2 July 24, 2011

SSSSSSUPER Awesome!! Sauce was delicious and kept for a long time!! Used on fish, steak, chicken, veggies, potatoes. I think i actually doubled the sauce. Thanks Ma!!

Chef GreanEyes February 17, 2009

This reciped made a superb glaze. Exactly like the one at TGIFriday's. I made only one change. I used 2/3 cup brown sugar and 2/3 cup Splenda. I needed to lower the calories to make it 1 point in WW plan. Thanks for posting!

DM5859 July 10, 2005

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