Preheat the oven to 350 degrees. Cut the top off of a head of garlic so that the cloves are exposed.  Peel off any papery layers on the garlic.  Drizzle with olive oil and sprinkle with salt and pepper.  Cover with foil and roast for 45
minutes.

Meanwhile, in a medium saucepan over medium heat, combine the water, pineapple
juice, soy sauce, and brown sugar.  Bring to a boil, stirring
occasionally.  Boil for 1 minute then reduce head to medium low.

Squeeze the garlic cloves out and into the saucepan.  Throw away the skins.

Whisk in the lemon juice, onion, whiskey, pineapple, ginger, red pepper, and black pepper.

Simmer for 1 hour, stirring occasionally, or until the liquid has reduced by half.

In a small bowl combine the water and cornstarch.  Mix well and then add to the saucepan.  Stir.

Heat over medium heat for 2-3 minutes, stirring frequently.

Store in a sealed container for up to 3 weeks in the refrigerator.