JD Chicken and Shrimp Glaze

I got this recipe from food.com. The original recipe calls for one teaspoon of whiskey but I don't have any and the flavors in the recipe are so intense that you really don't need the whiskey. This is another one of Alex's favorite dishes that I didn't know until his birthday yesterday! Prepare to spend about 2 hours preparing this glaze. 

1 head garlic

1 teaspoon olive oil

2/3 cup water

1 cup pineapple juice

1/4 cup Kikkoman's teriyaki sauce

1 teaspoon soy sauce

1 1/3 cups dark brown sugar

3 teaspoons lemon juice

3 teaspoons minced white onions

1 teaspoon crushed pineapple

1/4 teaspoon cayenne pepper

 To roast garlic: cut the top off  of the garlic bulb. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic in a small casserole dish or baking pan, drizzle with olive oil and cover with a lid or foil. Bake in a preheated 325 degree oven for 1 hour. Remove and let it cool until you can handle it.

For glaze: combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat. Stir occasionally until mixture boils, then reduce heat to simmer. Add remaining ingredients to pan and stir. Squeeze out 2 tsp. of roasted garlic and whisk to combine with pan mixture. Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy. To use, grill meat until almost done, then use the glaze otherwise it will burn.