Pineapple Teriyaki Sauce
This thick and sticky Pineapple Teriyaki Sauce is the sweet and salty symphony of flavors you've been craving! Just a few simple ingredients and a quick stir in a sauce pan... and your sauce will be hot and ready for action! You'll never go back to store bought teriyaki sauce again!
Servings: 0.75 cups
Ingredients
- 3/4 cup Pineapple Juice (I use a 6 oz. can of Dole)
- 5 tbsp Low Sodium Soy Sauce (Coconut Aminos can be substituted)
- 1/4 cup Light Brown Sugar, packed
- 1 tsp minced Garlic (approx. 1 clove)
- 1 1/2 tsp finely diced Fresh Ginger (or frozen)
- 1/8 tsp Black Pepper
- 2 tbsp Corn Starch
- 1/4 cup Cold Water
Instructions
- Gather your pineapple teriyaki sauce ingredients.
- In small bowl, combine Corn Starch and Cold Water, and whisk into a white paste.
- Add Pineapple Juice, Soy Sauce, Brown Sugar, Garlic, Ginger and Black Pepper to medium sauce pan.
- Cook over Medium-High heat, and bring mixture to a soft boil, whisking continually.
- Once it begins to boil, add Corn Starch/Cold Water paste mixture, and keep whisking to combine thoroughly.
- Allow sauce to gently boil for 1 more minute.
- Then reduce heat to Medium-Low, and allow to simmer while stirring with whisk or spoon for 4-5 more minutes. Sauce will continue to thicken as it cooks.
- Once done, serve over your favorite chicken, pork chops, meatballs, burgers or white rice. ENJOY!
Notes
Storage Tips: Store your pineapple teriyaki sauce in an airtight container, like a mason jar with lid, for up to 1 week in the refrigerator. Or cool sauce completely, leave a little headspace for expansion, and store up to 2 months in the freezer.
Variations:
- Thickness: To make an extra thick teriyaki sauce, simply use more corn starch. To make it thinner, use less corn starch.
- Sweetness: If you want to make an extra sweet teriyaki sauce, simply stir in small amounts of sugar until you achieve the desired sweetness you want.
