Food & Cooking Recipes Dessert & Treats Recipes Pineapple Glaze Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients 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) Directions 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. Rate it Print