Pineapple Teriyaki Sauce

Pineapple Teriyaki Sauce

Sweet pineapple juice simmers with soy sauce into a glossy, tangy glaze.

Total 25 min Makes 16 oz Calories 58/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat, Sesame

This sauce balances tropical sweetness with salty depth, thickened to a clingy glaze perfect for glazing grilled chicken, salmon, or stir-fried vegetables. Simmering fresh pineapple juice with soy sauce, ginger, and garlic concentrates the flavor before a cornstarch slurry brings it to a syrupy finish. Keep a jar on hand for quick weeknight marinades or finishing sauces.

Ingredients

  • 1 1/2 cups pineapple juice
  • 1/3 cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 cup crushed pineapple, drained

Method

  1. In a 6-quart saucepan, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger.

  2. Bring the mixture to a simmer over medium heat, stirring occasionally.

  3. In a small bowl, stir together the cornstarch and water until smooth to make a slurry.

  4. Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until the sauce thickens and coats the back of a spoon.

  5. Stir in the crushed pineapple and sesame oil, then remove the pan from the heat.

  6. Let the sauce cool to room temperature before transferring to a jar and refrigerating.

Rate this recipe

★ 3.9 (1)

Pineapple Teriyaki Sauce

This sauce balances tropical sweetness with salty depth, thickened to a clingy glaze perfect for glazing grilled chicken, salmon, or stir-fried vegetables. Simmering fresh pineapple juice with soy sauce, ginger, and garlic concentrates the flavor before a cornstarch slurry brings it to a syrupy finish. Keep a jar on hand for quick weeknight marinades or finishing sauces.

25 min 16 oz 58 cal

Ingredients

  • 1 1/2 cups pineapple juice
  • 1/3 cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 cup crushed pineapple, drained

Method

  1. 1

    In a 6-quart saucepan, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger.

  2. 2

    Bring the mixture to a simmer over medium heat, stirring occasionally.

  3. 3

    In a small bowl, stir together the cornstarch and water until smooth to make a slurry.

  4. 4

    Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until the sauce thickens and coats the back of a spoon.

  5. 5

    Stir in the crushed pineapple and sesame oil, then remove the pan from the heat.

  6. 6

    Let the sauce cool to room temperature before transferring to a jar and refrigerating.