Pineapple Glaze
A sweet, tangy and sticky glaze made from pineapple juice and brown sugar, simmered down until thick and glossy. Perfect for brushing over ham, grilled chicken, meatballs, or even as a dessert drizzle. Takes just 20 minutes with simple pantry ingredients and adds a big pop of tropical flavour to any dish.
For 4 servings
- prep
Mix the cornstarch slurry.
In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth and no lumps remain. Set aside.
TIPMake sure the slurry is completely smooth before adding it to the glaze or it will leave lumps. - simmer · ~5 min
Simmer the glaze base.
1.In a small saucepan, whisk together the pineapple juice, brown sugar, soy sauce, apple cider vinegar, minced garlic, and grated ginger.2.Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.TIPStir often to prevent the sugar from scorching on the bottom of the pan. - simmer · ~7 min
Thicken the glaze.
Give the cornstarch slurry a quick stir and slowly pour it into the simmering pineapple mixture while whisking constantly. Continue to simmer, stirring frequently, for 5 to 7 minutes until the glaze visibly thickens and coats the back of a spoon.
TIPDo not let it boil hard once the cornstarch is added. A gentle simmer gives the clearest, shiniest glaze. - mix · ~5 min
Finish and cool slightly.
Remove the saucepan from the heat and stir in the pinch of salt. Let the glaze sit for 5 minutes to cool and thicken further before using or storing.
TIPThe glaze will continue to thicken as it cools. If it gets too thick, warm it with a splash of water.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother texture, grate the garlic and ginger on a microplane instead of mincing.
- 2Use a heavy-bottomed saucepan to prevent the sugar from scorching during simmering.
- 3The glaze is ready when it coats the back of a spoon and leaves a clear trail when you run a finger through it.
- 4If the glaze becomes too thick after cooling, reheat gently and whisk in a tablespoon of water at a time.
- 5Brush the glaze onto ham or chicken in the last 20 minutes of cooking to avoid burning the sugar.
- 6Store leftover glaze in an airtight jar in the fridge for up to 2 weeks; reheat before using.
Adapt it for your goals.
Spicy Pineapple Glaze
Add 1/2 teaspoon of red pepper flakes or sriracha while simmering for a sweet-heat kick, ideal for grilled chicken or shrimp.
Low Sugar VersionLow-Sugar Version
Replace the brown sugar with a monk fruit or allulose blend and use low-sodium soy sauce to cut sugar without sacrificing flavor.
Smoky Pineapple GlazeSmoky Pineapple Glaze
Substitute 1 tablespoon of the soy sauce with liquid smoke for a barbecue-style glaze perfect for ham or pork ribs.
Why this is on our healthy list.
Rich in Manganese
Pineapple juice provides manganese, a trace mineral important for bone health and metabolism.
Digestive Aid
Pineapple contains bromelain, an enzyme that may help break down protein and support digestion.
Lower Sodium Option
The small amount of soy sauce can be swapped for a low-sodium version to reduce overall salt content.
Frequently asked questions
Yes, unsweetened canned pineapple juice works perfectly. Just avoid juice with added sugar to keep the sweetness balanced.
