Tested till perfect Pineapple Punch Glaze

Pineapple Punch Glaze

Instead of buying barbecue sauce, let a homemade glaze add sweet yet tangy flavour to meals. Brush it on in the last few minutes of grilling so it doesn't burn. Refrigerate unused glaze in airtight container for up to 1 month.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2006

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  • Portion size 3/4 cup (175 mL)

Ingredients

  • 1-1/2 cups 1-1/2cupspineapple juice
  • 1/4 cup 1/4cuplime juice
  • 2 tbsp 2tbsppacked brown sugar
  • 1 1strip lime rind
  • 1 tsp 1tspcornstarch
  • 1 tbsp 1tbspcold water
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Preparation

In saucepan, bring pineapple juice, lime juice, brown sugar; and lime rind to boil over medium-high heat. Boil until reduced to 3/4 cup (175 mL), about 10 minutes. Mix cornstarch with water; stir into glaze and boil until thickened, about 1 minute. Let cool.

For 4 to 6 servings, sprinkle 1-1/2 lb (750 g) boneless skinless chicken breasts, pork tenderloins or salmon fillets with pinch each salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside or salmon flakes easily when tested, about 10 minutes, or juices run clear when pork is pierced and just a hint of pink remains inside, about 20 minutes. Brush with 2 tbsp (25 mL) desired glaze; grill, covered, just until caramelized, about 2 minutes. Turn and brush with 2 tbsp (25 mL) more glaze; grill for 1 minute.

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