Teriyaki sauce with a hint of pineapple
This pineapple teriyaki sauce is a great go-to recipe for barbecues or parties. A make in advance recipe packing a flavor punch, it features one of the world’s healthiest (not to mention one of the most sexy), ingredients, pineapple.
What is Teriyaki Sauce?
Teriyaki is a Japanese term for a protein, (such as steak or chicken thighs), that’s been marinated in a Teriyaki sauce then grilled, or broiled. The sauce has four main components: soy sauce, sake or mirin, ginger and some sort of sugar. Variations on this quartet are almost infinite. But the term Teriyaki is as much about the cooking as it is about the ingredients. In fact, according to Taste Atlas, the word Teriyaki breaks down into two parts. Teri means luster and yaki refers to the cooking method.
To separate the sauce from the cooking method is an American concept. But since Americans can’t resist a good sauce, particularly one with sweetness. And in this case we heartily endorse the Americanization of the sauce, encouraging you to use it for any application you enjoy!
The many uses of teriyaki sauce
The flavor-packed recipe comes to us from Juice Central. They recommend using this fruit-based Teriyaki sauce for marinating a flank steak, shoulder steak, or London broil. They recommend as a marinade specifically for red meat because pineapple juice contains enzymes that help tenderize the meat. However, this tangy sauce also works well brushed liberally on oily fish like salmon our trout before grilling or broiling. And, if you’re ready to go the non-traditional route, try brushing it on eggplant, bell peppers or even pineapple rings before grilling. You can even use it as a sauce for stir-fries.
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.
- ¼ cup 100% pineapple juice or 100% orange-pineapple juice blend
- ¼ cup fat-free reduced-sodium chicken broth
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp mirin or 2 teaspoons sake plus 1 teaspoon sugar
- 1 garlic clove pressed
- ¼ tsp ground ginger or 1 teaspoon grated fresh ginger
- Freshly ground black pepper
- 2 oz canola oil
- 2 tsp cornstarch optional
- In a mixing cup, combine the 100% fruit juice, broth, soy sauce, mirin,
- garlic, and ginger. Add about 8 grinds of black pepper.
- Pour the Teriyaki Sauce into a 1-gallon resealable plastic freezer bag and add the oil.
- Add the desired beef, seal, and marinate at room temperature for 30 minutes.
- Discard the marinade after using.
- For a stir-fry sauce, do not use the oil, but mix in the cornstarch.
- Add to the wok at the end, cooking just until the sauce thickens to coat the other
- ingredients, 60-90 seconds.
Makes approx 1/2 cup.
This sauce keeps, covered in the refrigerator, for 2 days.
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