pineapple teriyaki sauce

Pineapple Teriyaki Sauce – a versatile sauce to brighten any meal

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.

The many uses of teriyaki sauce

The flavor-packed recipe comes to us from Juice Central and it’s an ideal sauce for marinating a flank steak, shoulder steak, or London broil. Besides adding flavor, pineapple juice contains enzymes that help tenderize the meat. This tangy sauce also works well brushed liberally on oily fish like salmon our trout before grilling or broiling. Your new go-to, it is also a sensation addition to pumping up the flavor of stir-fries.

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pineapple teriyaki sauce
Pineapple Teriyaki Sauce--perfect for meats, fish or grilled fruit
Prep Time
5 mins
Total Time
5 mins

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. 

Cuisine: aphrodisiac
Keyword: Teriyaki
Dish Type: sauce
Cooking Style: Easy
Diet and Health: healthy-ish, low fat
Seasonal: Father's Day, summer
Ingredient: pineapple juice
Created by: Juice Central
  • 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
  1. In a mixing cup, combine the 100% fruit juice, broth, soy sauce, mirin,
  2. garlic, and ginger. Add about 8 grinds of black pepper.
  3. Pour the Teriyaki Sauce into a 1-gallon resealable plastic freezer bag and add the oil.
  4. Add the desired beef, seal, and marinate at room temperature for 30 minutes.
  5. Discard the marinade after using.
  6. For a stir-fry sauce, do not use the oil, but mix in the cornstarch.
  7. Add to the wok at the end, cooking just until the sauce thickens to coat the other
  8. ingredients, 60-90 seconds.

Makes approx 1/2 cup.

This sauce keeps, covered in the refrigerator, for 2 days.


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