Pineapple Glaze

Fried Oysters
Makes 1/4 cup

As part of our Chefs' Secrets series, Angie, one of our TV chefs, shared this great recipe for getting the most usage from pineapple peels.


  • ¼ cup soy sauce

  • ¼ cup dark-brown sugar

  • 1 ½ -inch piece fresh ginger

  • ¼ teaspoon dry mustard powder

  • Pinch of crushed red pepper flakes

  • 3 or 4 large strips washed pineapple skin (from about 1/2 pineapple)


  1. Combine all ingredients plus 1/2 cup water in a small saucepan and place over medium heat. Bring to a boil; reduce heat to a simmer, and cook until sauce is reduced by half and thickened, about 30 minutes. Strain through a sieve. Glaze may be stored in an airtight container for up to 1 week. Before serving chicken or pork, brush with heated glaze.

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