Vickys 'No Ketchup' Sticky Teriyaki/Pineapple BBQ Sauce, Gluten, Dairy, Egg & Soy-Free

• 1 head garlic
• 1 pinch salt
• 1 dash olive oil
• 160 ml water
• 240 ml fresh pineapple juice
• 60 ml teriyaki sauce, see recipe link below for my free-from version
• 1 tbsp worcestershire sauce or soy sauce, see links below
• 230 grams (1 & 1/3 cups) brown sugar
• 3 tbsp finely chopped onion
• 3 tbsp lemon juice
• 1 tbsp pineapple tidbits
• 4 tbsp whisky such as Jack Daniels (or to taste)
• 1/4 tsp cayenne pepper

1. Using the head of garlic, salt and olive oil, follow this recipe by my fellow Cookpad user and friend Taylor on roasting garlic.
2. Once done, let cool enough to handle then squeeze the garlic paste out of each clove and set aside
3. Put the water, pineapple juice, teriyaki, soy and brown sugar into a pan over medium high heat.
4. Bring to the boil stirring occasionally then reduce the heat to a simmer.
5. My teriyaki sauce recipe is within this chicken dish linked below
6. Whisk in the garlic and the other remaining ingredients and let simmer for 40-50 minutes or until sauce is reduced by half.
7. It should be thick and syrupy and coat the back of a wooden spoon
8. This makes just over a cup or 250mls of pineapple / teriyaki BBQ sauce.
9. I love it on pork ribs, chicken, steak, king prawns, even just over grilled pineapple rings!
10. Serving size is in tablespoons

garlic, salt, olive oil, water, pineapple juice, teriyaki sauce, worcestershire sauce, brown sugar, onion, lemon juice, pineapple, daniels, cayenne pepper

Taken from cookpad.com/us/recipes/341685-vickys-no-ketchup-sticky-teriyakipineapple-bbq-sauce-gluten-dairy-egg-soy-free (may not work)