Pineapple Teriyaki Sauce & Marinade (for meats, fish or grilled fruit)
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.
Ingredients
- ¼ cup pure pineapple juice*
- ¼ 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
- ¼ tsp ground ginger or 1 teaspoon grated fresh ginger
- Freshly ground black pepper
- 2 oz canola oil only if you're making a marinade
- 2 tsp cornstarch Use only if you're making a sauce. Do NOT use in marinade.
Instructions
- In a mixing cup, combine the 100% fruit juice, broth, soy sauce, mirin, garlic, and ginger. Add about 8 grinds of black pepper.
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
- 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.
Notes
*You can substitute with an orange-pineapple pure juice blend.
This sauce keeps, covered in the refrigerator, for 2 days.