This is a sweet glaze with a nice zing that goes well with chicken, pork or beef. I always double or triple the recipe. Recipe adapted from Todd Wilbur's version of T.G.I. Friday's Jack Daniels Grill Glaze www.TopSecretRecipes.com.
Cut about 1/2" off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from garlic, but leave enough so that the cloves stay together. Put garlic in small casserole dish or baking pan, drizzle olive oil over it and cover with a lid or foil. Bake in the preheated oven for 1 hour. Remove garlic and let it cool until you can handle it.
Combine water, pineapple juice, teriyaki sauce, soy sauce & 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 removed. Mash garlic with fork and then measure out 2 TBS. into the saucepan and whisk to combine. Add remaining ingredients to pan and stir.
Let mixture simmer for 40-50 minutes or until the glaze has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.