Pineapple glaze is a sweet sauce used to marinate meat or as a glaze when cooking over hot coals. It’s made with pineapples, brown sugar, rum, mustard, Worcestershire sauce, and ginger. It works well with chicken, pork, ham, and white fish. Whole chunks of pineapple can be added to the dish for extra flavor. It can be made ahead of cooking time and used as a dipping marinade for meat.
Pineapple glaze is a type of sweet sauce that can be used to marinate meat. It can also be brushed onto foods when cooking over hot coals as a sweet and tangy glaze. This sauce works well with chicken, pork, ham, and white fish. Pineapple spears can be added to food and basted with the glaze during the cooking process, also to add flavorful and visual interest to the dish.
The main ingredient and flavor of this sauce is pineapples. You can use fresh, whole or canned fruit. When using canned fruit in pineapple frosting, most recipes tend to use the juice from the batter in addition to the actual fruit. This juice contains the flavor essence of pineapple and can be combined with water and dissolved cornstarch to thicken the sauce. Small portions of whole fresh pineapple can be run through a food processor and the resulting puree used for the same effect.
Pineapples can be mixed with brown sugar, rum, mustard, Worcestershire sauce and ginger. This combination of ingredients provides a tangy, robust flavor that matches the salty nature of most meats. Pineapple glaze is most frequently used to coat ham and pork, both of which are somewhat sweet in taste. The overall flavor of the sauce is both sweet and exotic, reminiscent of warm breezes, sandy beaches, and ocean waves, no matter what type of food it’s used on. It can be paired with coconut rice, fresh fruit and a crunchy green salad.
Pineapple glaze can be made ahead of cooking time and used as a dipping marinade for meat. Typically chicken should be soaked up to four hours before cooking, and ham and pork chops can be soaked and refrigerated for up to eight hours. This preparation time allows the juices to soak into the meat and cook it from the inside out when placed over hot coals or under a broiler. The juices on the outside will then incinerate into a sweet, crunchy crust.
Whole chunks of pineapple can be used in addition to the glaze to flavor the meat. Flat meats, such as ham slices and pork chops, can be topped with pineapple wedges on the grill near the end of the cook time. Whole chicken and ham can be secured with pineapple pieces using toothpicks. Maraschino cherries are a popular choice as a secondary fruit to place inside the pineapple ring on top of the meat or as a skewer for pineapple chunks. Both meat and grilled fruit can be basted with the pineapple glaze.
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