Pineapple Punch Glaze
This recipe makes 1 3/4 cup (175 mL) servings
- Portion size: 3/4 cup (175 mL)
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.
- 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
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.
Source : Canadian Living Magazine: June 2006