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.
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.