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This homemade pineapple teriyaki sauce makes a quick and flavorful way to elevate your favorite proteins, vegetables, or grilled fruit—with an unexpected bonus. Thanks to the pineapple, this sauce does more than deliver sweet-and-savory flavor.

Pineapple contains bromelain, vitamin C and natural antioxidants that support circulation, reduce inflammation and may even improve libido. That’s why this fruit has been used in cultures around the world as a natural aphrodisiac. Whether you’re marinating meat or stirring up a weeknight stir-fry, this is one sauce that works for your taste buds and your sex life.

Table of Contents

What is teriyaki sauce?

Teriyaki sauce is a sweet and savory Japanese-style sauce traditionally made with soy sauce, a fermented rice wine like mirin or sake, sugar, and ginger. The name comes from the Japanese words teri (meaning luster or shine) and yaki (meaning to grill or broil). In its original form, teriyaki refers both to the cooking method of grilling or broiling while basting with the sauce as well as to the sauce itself.

But outside of Japan, the term “teriyaki” has become shorthand for a glossy, flavorful sauce that adds instant appeal to grilled or stir-fried meats, fish, tofu and vegetables.

In this American-style teriyaki recipe, pineapple juice stands in for added sugar. It brings natural sweetness, acidity, and complexity, making the sauce not only delicious but also rich in nutrients that support your sexual health. It’s a subtle shift from traditional teriyaki sauce but one that adds extra flavor and function.

Why pineapple belongs in teriyaki sauce

Pineapple is more than a shortcut to sweeten your homemade teriyaki sauce. It’s what gives this recipe its signature flavor—bright, tangy, and more complex than using brown sugar or honey alone. The natural acidity also helps tenderize meat, making it an ideal marinade base.

But flavor and function aside, pineapple earns its place for another reason: it supports sexual health. Pineapple contains bromelain, an enzyme linked with immunity, digestion and testosterone production. It’s also a source of manganese, a trace mineral linked with sex drive. That’s why pineapple made our list of the 10 best foods for men’s sexual health.

In other words, this isn’t just a tasty marinade—it’s a recipe that works for your whole body.

Ingredients and smart substitutions

Here’s what you’ll need to make this sauce and a few ways to customize it to fit your diet or pantry:

Pineapple juice – Use 100% juice with no added sugar. Canned or bottled is fine, but if you want the freshest flavor, juice it yourself or blend and strain fresh pineapple.

Soy sauce – Reduced-sodium soy sauce helps balance the sweetness. For gluten-free, use tamari or a certified GF soy sauce. For a stronger umami punch, use dark soy sauce or mix light and dark varieties.

Chicken or vegetable broth – Adds depth without relying on more sodium. Go with vegetable broth for a vegan version.

Mirin – A traditional Japanese sweet rice wine. You can substitute 1 tablespoon rice vinegar plus ½ teaspoon sugar if needed.

Garlic – Use fresh for the best flavor and health benefits.

Ginger – Ground ginger adds a hint of heat and rounds out the flavor.

Black pepper – Adds a little edge without making the sauce spicy.

Cornstarch (optional) – For stir-fry, use this to thicken the sauce. Skip it if you’re making a marinade.

Avocado, grapeseed or your favorite neutral oil (optional) – Only used when marinating. Leave it out for the sauce version.

This ingredient list keeps things simple but gives you plenty of flexibility to adjust for taste, dietary needs, or what you have on hand.

Sauce or marinade? Here’s how to use it either way

The beauty of this pineapple teriyaki recipe is its flexibility. The same base mixture works whether you’re marinating meat or finishing a stir-fry—it just takes one small adjustment.

For a marinade: Add a little neutral oil (like avocado oil) to help coat and tenderize the protein. Then use it to marinate your choice of meat, tofu, or vegetables for up to 30 minutes. Discard the marinade after use.

For a stir-fry sauce: Skip the oil and whisk in a cornstarch slurry instead. (The slurry is made from mixing the cornstarch with cold water until smooth.) This thickens the mixture into a glossy sauce that clings to cooked ingredients. Add it at the end of stir-frying and let it bubble for a minute or so to activate the starch.

Both versions start with the same quick mix of pineapple juice, broth, soy sauce and aromatics—so you can decide how to use it based on what you’re cooking.

What to put it on

This pineapple teriyaki sauce is versatile enough to use across proteins, vegetables and even fruit. A few of our favorite ways:

Beef – Flank steak, shoulder steak or London broil work with the marinade version.
Chicken or turkey – Thighs, tenderloins or breasts absorb the pineapple’s flavor beautifully.
Pork – Try it with pork loin for a juicy, slightly tropical twist.
Oily fish – Brush it on salmon or tuna steaks before broiling or grilling—no marinating needed.
Tofu or tempeh – Use the marinade before pan-frying, or toss stir-fried cubes with the sauce to finish.
Vegetables – Eggplant, bell peppers, mushrooms and zucchini all take well to either version of the sauce.
Fruit – For something a little unexpected, brush it on pineapple rings or honeydew melon slices before grilling.

This sauce can also be used as a flavoring for noodle dishes or as a dipping sauce for skewers. It’s flexible enough for weeknight cooking but flavorful enough for a dinner that feels a little more special.

Storage tips

Once prepared, the sauce will keep in the refrigerator for up to 5 days if stored in a sealed jar or an airtight container. If you’ve added cornstarch, you may need to re-whisk or gently reheat the sauce before using.

If you want to make a larger batch, this sauce also freezes well. Pour it into ice cube trays or small containers and freeze for up to two months. Just defrost in the fridge before using and whisk to recombine if it separates.

Avoid reusing marinade that’s come into contact with raw meat. If you want to use marinade as a sauce later, set some aside before using the rest as a marinade.

Frequently asked questions

Can I use fresh pineapple instead of juice?
Yes, but you’ll need to blend and strain it. Fresh pineapple adds great flavor but it also contains more fiber and pulp, which can affect the sauce texture if not strained. Be sure to use only the juice.

Can I make this without alcohol?
Yes! If you don’t have mirin—or prefer to skip it—use an equal amount of rice vinegar with ½ teaspoon of sugar. It gives you similar acidity and sweetness without the alcohol content.

How long should I marinate meat in this sauce?
30 minutes is plenty for most cuts. Thanks to the pineapple’s natural acidity, longer isn’t better—especially for tender proteins like chicken breast or fish, which can turn mushy if over-marinated.

Can I make the sauce in advance?
Yes. The sauce keeps in the refrigerator for up to 5 days. If you’ve thickened it with cornstarch, stir well before using, or gently reheat to bring it back to its original consistency.

Can I freeze it?
Yes. Freeze the sauce in small containers or ice cube trays for up to two months. Thaw in the refrigerator and stir before using. Do not freeze used marinade.

Looking for more great sauce recipes? Try our fantastic Chimichurri Sauce

closeup of pineapple teriyaki sauce in a white bowl with a metal spoon

Pineapple Teriyaki Sauce & Marinade (for meats, fish or grilled fruit)

Print Recipe

This terrific teriyaki sauce recipe incorporates the tropical flavor of pineapple with classic teriyaki flavor for a marinade or sauce that pairs well with a variety of meats, veggies and even tofu.

Course Main Course

Cuisine American

Dish Type marinade, sauce

Cooking Style Easy

Diet and Health healthy-ish, low fat

Seasonal Father's Day, summer

Ingredient pineapple juice

Prep Time 5

Total Time 5

Servings

Calories 148

Author Juice Central

Ingredients

1/4 cup pure pineapple juice
1/4 cup reduced-sodium chicken broth use vegetable broth for a vegan version
2 tbsp reduced-sodium soy sauce
1 tbsp mirin or 2 teaspoons sake plus 1 teaspoon sugar
1 garlic clove pressed
1/4 tsp ground ginger or 1 teaspoon grated fresh ginger
Freshly ground black pepper
1/4 cup neutral oil, such as avocado or canola only if you're making a marinade
2 tsp cornstarch Use only if you're making a sauce. Do NOT use in marinade.
1 tsp cold water Use only with the cornstarch to make a slurry.

Pineapple Teriyaki Sauce (A Sexy Twist on a Classic Marinade) 1

Get Recipe Ingredients

Instructions

In a mixing bowl, whisk together the pineapple juice, broth, soy sauce, mirin, garlic and ginger. Add about 8 grinds of freshly ground black pepper or 1/4 tsp.

To use as a marinade

Pour the Teriyaki Sauce into a 1-gallon resealable plastic freezer bag and add the oil.
Add the desired meat, seal and marinate at room temperature for 30 minutes.
Discard the marinade after using.

To use as a sauce for stir-frying

Pour the juice mixture into a small saucepan and bring to a boil, whisking occasionally to prevent burning. Reduce heat until it is just simmering.
Do not use the oil, but mix the cornstarch with the cold water and whisk until smooth to make a slurry.
Add the slurry to the simmering sauce. Whisk until the sauce thickens, about 60 seconds.

Notes

Refrigerate leftover sauce in a sealed container for up to 5 days.

See notes in the introduction for variations and substitutions including how to make an alcohol-free version of this marinade.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition

This article was written in 2013 and most recently updated in 2025 with a revised introduction, FAQ section and clarification of some recipe steps.

Author
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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

Pineapple Teriyaki Sauce (A Sexy Twist on a Classic Marinade)