This is a good fruity glaze for roasted hearty fall and winter vegetables such as carrots, parsnips, hard squashes and sweet potatoes. It also serves double duty as a nice finish sauce on roasted chicken slices. Try to get pineapple juice in a carton versus a can since the can often adds a metallic taste to the finished sauce. Coconut nectar is sometimes called coconut molasses and is available in most gourmet stores or the natural
aisle of conventional supermarkets.

1 cup (240 ml)

INGREDIENTS

• 1 tsp (5 g) coconut oil
• 1 small shallot, minced
• 1 tbsp (4 g) freshly minced thyme leaves
• 1 cup (240 ml) coconut nectar
• 3/4 cup (180 ml) fresh pineapple juice
• 1/4 tsp salt
• Freshly ground black pepper to taste

PREPARATION

1. Heat the coconut oil in a medium saucepan over medium heat and add the shallot.
2. Sauté until the shallot softens, about 2 to 3 minutes.
3. Add the thyme leaves and sauté for 1 minute more.
4. Stir in the coconut nectar and pineapple juice and whisk well.
5. Season with salt and pepper.
6. Simmer until the mixture is reduced by about two-thirds, or until it is the consistency of thick maple syrup, about 10 to 12 minutes. It will also thicken as it cools.
7. Serve with roasted vegetables like cubed kabocha squash.