Ingredients with Measurements:
- 1 cup pineapple juice
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 teaspoon Jolokia pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- None
Step-by-step instructions:
1. In a small saucepan, combine the pineapple juice, honey, soy sauce, apple cider vinegar, ginger, garlic, Jolokia pepper flakes, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the mixture simmer for 10-15 minutes or until it has thickened and reduced by half.
4. Remove the glaze from the heat and let it cool to room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- Makes about 1 cup of glaze
Nutritional information:
- Calories: 60
- Fat: 0g
- Carbohydrates: 16g
- Protein: 0g
- Sodium: 310mg
- Sugar: 14g
Substitutions for ingredients:
- Pineapple juice: Orange juice or apple juice
- Honey: Maple syrup or agave nectar
- Soy sauce: Tamari or coconut aminos
- Apple cider vinegar: Rice vinegar or white wine vinegar
- Jolokia pepper flakes: Cayenne pepper or red pepper flakes
Variations:
- For a milder glaze, reduce the amount of Jolokia pepper flakes or substitute with a milder pepper.
- For a vegan glaze, substitute the honey with maple syrup or agave nectar.
Tips and tricks:
- Use a whisk to stir the glaze to prevent any clumps from forming.
- Brush the glaze onto meat or vegetables during the last 5-10 minutes of cooking to prevent burning.
- Store any leftover glaze in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
- Store any leftover glaze in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the glaze in a small saucepan over low heat, stirring occasionally, until it has reached your desired temperature.
Presentation ideas:
- Brush the glaze onto grilled chicken, pork, or shrimp.
- Drizzle the glaze over roasted vegetables or tofu.
- Use the glaze as a dipping sauce for spring rolls or egg rolls.
Garnishes:
- Chopped fresh cilantro or green onions
Pairings:
- Serve with steamed rice or quinoa.
- Pair with a crisp green salad.
Suggested side dishes:
- Grilled or roasted vegetables
- Steamed rice or quinoa
- Green salad
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the glaze is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook any meat or vegetables to their recommended internal temperature to prevent foodborne illness.
Food history:
- Pineapple has been cultivated for thousands of years and is believed to have originated in South America.
- The Jolokia pepper, also known as the ghost pepper, is one of the hottest peppers in the world and is native to India.
Flavor profiles:
- Sweet, tangy, and spicy
Serving suggestions:
- Serve the glaze warm or at room temperature.
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