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Prep Time: 50 minutes
Prep Time: 50 minutes
Ingredients
Ingredients
1 tbsp of chopped garlic
1 Tbsp. olive oil
2/3 cup water
1 cup pineapple juice
1 Tbsp. Low sodium soy sauce
1-1/3 cup dark brown sugar
1 lemon juiced
3 Tbsp. minced white shallot
2 Tbsp. of bourbon
1/4 cup crushed pineapple
Method
Method
Heat oil in sauce pan over medium heat. Add garlic and cool for about 30 seconds until fragrant.
Add the rest of the ingredients for the bourbon glaze and bring to a boil.
Lower heat to medium low and simmer for about 45 minutes or until reduced by half. When cooled down it should be a thick syrupy consistency.
Tip: Make a double batch the night ahead and store in the fridge for a quick and easy dinner night for Pineapple & Pepper Sheet Pan Chicken or Bourbon Glazed Chicken Sandwiches.
Tip: Make a double batch the night ahead and store in the fridge for a quick and easy dinner night for Pineapple & Pepper Sheet Pan Chicken or Bourbon Glazed Chicken Sandwiches.
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