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Pineapple Pepper Jelly Glaze for Grilled Meats

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment
Cuisine American, Caribbean
Servings 2.75 cups of glaze (enough for 2–3 lbs of meat)

Equipment

  • Small saucepan You’ll simmer the glaze in this. A heavy-bottomed one is best to avoid scorching the sugars.
  • Whisk or Spoon To stir everything together while it simmers.
  • Measuring cups and spoons Precision matters when balancing sweet and heat.
  • Microplane or grater For grating fresh ginger.
  • Garlic press or knife Depending on how fine you want your garlic minced.
  • Basting brush For slathering the glaze onto meats on the grill. If you don’t have one, a spoon or small ladle works fine.
  • Airtight jar or container For storing leftover glaze (it keeps in the fridge for about a week).

Ingredients
  

  • 1 cup pineapple juice 100% juice, no added sugar
  • ½ cup pepper jelly you can use homemade pepper jelly, hot pepper jelly, or store-bought red pepper jelly
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce adds umami and depth
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic finely minced
  • ¼ teaspoon crushed red pepper flakes optional, for more heat
  • Pinch of salt

Optional Add-ins (depending on what jelly you use):

  • A splash of lime juice to brighten it up
  • A tablespoon of finely diced pickled onions to add a tangy twist

Instructions
 

Step 1: Combine the Ingredients

  1. In a small saucepan, pour in the pineapple juice, pepper jelly, apple cider vinegar, soy sauce, and honey. Add in your grated ginger, minced garlic, red pepper flakes (if using), and a small pinch of salt. If you're using a thicker jelly like a homemade jelly recipe or hot pepper jelly dip leftover, warm it slightly to help it blend.

Step 2: Simmer Until Thickened

  1. Place the saucepan over medium heat. Stir the mixture constantly as it begins to bubble gently. After about 8–10 minutes, it should thicken slightly—enough to coat the back of a spoon. Don’t let it boil too hard, or the sugars might burn. If you're using a more watery green pepper jelly or pineapple juice from concentrate, it may take an extra minute or two to reduce.

Step 3: Cool and Store

  1. Once it’s thickened, remove from heat. Let it cool for a few minutes before transferring to a heat-safe container. As it cools, it will thicken a bit more. Store in the fridge for up to 7 days.