Cut about 1/2-inch off of top of garlic, and bottom a little if needed for it to sit upright. Put garlic into piece of aluminum foil, drizzle olive oil over it, and gather foil at top to cover tightly. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Add remaining ingredients and stir. Squeeze the sides of the head of garlic so that the cloves sqeeze out. Measure 2 teaspoons into the saucepan and whisk to combine. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over!!!