Pineapple Teriyaki Sauce (Easy Homemade Recipe)
This homemade Pineapple Teriyaki Sauce is sweet, savory, tangy, and easy to make in just 10 minutes. Perfect as a glaze, marinade, dipping sauce, or stir fry sauce for chicken, salmon, shrimp, rice bowls, and more.
Ingredients
- 1 cup pineapple juice
- ½ cup soy sauce sub tamari for gluten-free
- ¼ cup brown sugar
- 2 teaspoons garlic minced
- 2 teaspoons ginger paste
- 1 teaspoon sesame oil
- 1 teaspoon honey
- ¼ cup cold water around 60℉
- 2 tablespoons cornstarch
Instructions
- Combine: In a saucepan, add 1 cup pineapple juice, ½ cup soy sauce, ¼ cup brown sugar, 2 teaspoons garlic, 2 teaspoons ginger paste, 1 teaspoon sesame oil, and 1 teaspoon honey. Whisk to combine.
- Simmer: Bring ingredients in saucepan to a simmer – this should take approx. 7-8 minutes.
- Make Slurry: While the ingredients in the saucepan come to a simmer, create a slurry by combining ¼ cup cold water (approx. 60℉) and 2 tablespoons cornstarch into a small bowl or glass measuring up. Whisk together and ensure cornstarch is full combined.
- Thicken with Slurry: Once sauce is simmering (leave at same heat level), add the slurry to the saucepan; whisk to combine. Keep whisking while bringing sauce back to a simmer and sauce will start to thicken- this shouldn't take very long, 60 seconds or less. If your water was a little warmer than 60℉, it will still work, just keep simmering and whisking and it will take a little longer to thicken.
- Let Cool: Remove when it reaches your desired thickness – remember it will thicken more as it cools slightly.
- Taste + Adjust: Taste and adjust – add more brown sugar or honey for sweetness and add ½ teaspoon rice vinegar for brightness/acidity.
- Serve or Save: Use immediately or refrigerate for later use – we love using it on our teriyaki pineapple meatballs!
Notes
- Cold Water: make sure the water for the slurry is COLD (60 degrees F).
- Consistency: once the slurry is added, it will thicken quickly. When it does thicken (about 2 minutes), pull from the burner to prevent the flavor from turning bitter or burning.
- Gluten-Free: use Tamari or coconut aminos to make this gluten-free.
- Low-Sodium Soy Sauce: feel free to reduce the sodium by using a low-sodium soy sauce.
- Storage: store in an airtight container in the refrigerator for up to 2 weeks.
- How to Freeze Pineapple Teriyaki Sauce: let sauce cool completely and then transfer to freezer-safe, airtight container. Label and freeze for 3-6 months. Thaw overnight in the refrigerator.
Nutrition
Calories: 67kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 814mg | Potassium: 82mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
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