Pineapple Soy Glaze

Pineapple Soy Glaze

A sticky, tangy glaze that balances sweet pineapple with savory soy for glazed meats.

Total 20 min Makes 16 oz Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

This glaze simmers pineapple juice, soy sauce, and brown sugar down to a glossy, spoon-coating consistency ideal for brushing over grilled chicken, pork, or salmon. A touch of ginger and garlic rounds out the flavor, while a quick cornstarch slurry gives it the body needed to cling to whatever it's brushed on.

Ingredients

  • 1 1/2 cups pineapple juice
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar, packed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon red pepper flakes

Method

  1. In a 6-quart saucepan, whisk together the pineapple juice, soy sauce, brown sugar, garlic, ginger, and rice vinegar.

  2. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 8 minutes, stirring occasionally.

  3. In a small bowl, whisk the cornstarch and water together until smooth to form a slurry.

  4. Whisk the cornstarch slurry into the simmering glaze and cook, stirring constantly, until thickened and glossy, about 2 minutes.

  5. Stir in the red pepper flakes and remove the glaze from the heat.

  6. Let the glaze cool slightly before brushing onto meats or storing in an airtight container in the refrigerator for up to one week.

Rate this recipe

★ 3.4 (1)

Pineapple Soy Glaze

This glaze simmers pineapple juice, soy sauce, and brown sugar down to a glossy, spoon-coating consistency ideal for brushing over grilled chicken, pork, or salmon. A touch of ginger and garlic rounds out the flavor, while a quick cornstarch slurry gives it the body needed to cling to whatever it's brushed on.

20 min 16 oz 55 cal

Ingredients

  • 1 1/2 cups pineapple juice
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar, packed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon red pepper flakes

Method

  1. 1

    In a 6-quart saucepan, whisk together the pineapple juice, soy sauce, brown sugar, garlic, ginger, and rice vinegar.

  2. 2

    Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 8 minutes, stirring occasionally.

  3. 3

    In a small bowl, whisk the cornstarch and water together until smooth to form a slurry.

  4. 4

    Whisk the cornstarch slurry into the simmering glaze and cook, stirring constantly, until thickened and glossy, about 2 minutes.

  5. 5

    Stir in the red pepper flakes and remove the glaze from the heat.

  6. 6

    Let the glaze cool slightly before brushing onto meats or storing in an airtight container in the refrigerator for up to one week.