This is a delicious citrus glaze you can add to the Tsukune* posted seperately, use it to finish off the delicious Essence Chicken Tenders** recipe also posted seperately here, or brush it on chicken on the grill.
2 cups orange juice (pulp free)
1 cup pineapple juice
2 Tbls orange zest
2 Tbls minced garlic
2 Tbls minced ginger
2 Tbls minced green onion
1 Tbls sesame oil
1/2 cup soy sauce
1/2 cup mirin
1 cup sugar
1 1/2 tsp crushed red pepper flakes
Combine all ingredients in a large saucepan over medium high heat. Bring to a boil and stirring occasionally cook at a slow boil until the liquid has reduced by about 1/2 and the mixture becomes the consistency of a moderately thick syrup (about 20 minutes).
*Add 1/2 to 3/4 cup to warm Tsukune in a skillet and cook tossing frequently until liquid reduces to a thick glaze. Sprinkle with toasted sesame seeds if desired.
**Place fried chicken tenders in a baking dish and toss with glaze. Bake at 350 F until glaze thickens, about 20 - 30 minutes. Sprinkle with toasted sesame seeds and/or fresh chopped cilantro if desired.