Instructions: Cut 1/2" off top of garlic, cut roots so bulb sits flat, take off paper skin but keep together, put in small baking dish, drizzle with olive oil, cover with foil and bake at 325 for 1 hour. Cool. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in medium saucepan over medium heat.

Stir occasionally until mix boils. Reduce heat to simmering. Squeeze sides of garlic to get out the pasty roasted garlic, mix into the simmering mix with wire whisk. Add remaining stuff and stir well. Let simmer for about 50 minutes until sauce is reduced by half and is thick and syrupy. Dont let boil over.

Makes 1 c
glaze.

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