Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Pineapple Glaze

1 1/3 cups dark brown sugar 2 tsp. mashed roasted garlic
1 cup pineapple juice 3 Tbs. minced white onion
2/3 cup water 2 Tbs. crushed pineapple
1/4 cup Kikoman Teriyaki Sauce 1 Tbs. Jack Daniels Whiskey
3 Tbs. lemon juice 1/4 tsp. cayenne pepper

In an 8" Dutch oven combine brown sugar, pineapple juice, water, Teriyaki sauce, and lemon juice. Cook using 12-14 briquettes bottom stirring occasionally until mixture boils. Reduce briquettes on bottom to 7. Add remaining ingredients and stir. Let mixture simmer for 35-45 minutes or until sauce has reduced by about half and is thick and syrupy.

Yield: 1 cup glaze

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