2 cups pineapple juice or crushed pineapple
(mango, papaya, or others may be substituted for pineapple)
½ cup rice vinegar or cider vinegar
2 tablespoons unsalted butter
3 tablespoons brown sugar
½ teaspoon Double Q Dry Rub & All Purpose Seasoning.
Combine ingredients in a heavy sauce pan and bring to a boil, simmer and reduce to about 1 cup. For a thinner glaze reduce the simmer time. Brush on meat with about 20 minutes remaining in the cooking process.
Excellent on baby back ribs, pork loin, pork tenderloin, chops and chicken.
Salmon fillets (skinned)—Brush both sides with extra virgin olive oil & sprinkle with Double Q Dry Rub & All Purpose Seasoning. Best when grilled about 10 minutes each side. Baste with the glaze with a couple of minutes remaining.
Use as a baste on whole hams, also ham steaks on the grill with some fresh sliced pineapple grilled and basted with the glaze.