This Pineapple Teriyaki Sauce is a sweet and salty Asian sauce you can use for chicken, shrimp, burgers, rice, and more! Takes about 30 minutes and keeps in your fridge for up to 2 weeks.
Teriyaki sauce has been one of my favorites since I was a kid.
When I worked at the mall throughout high school, I’d often walk around the food court on my break, getting free samples of chicken teriyaki.
If I see chicken teriyaki on a stick at festivals or food carts, I usually get that for lunch.
Teriyaki is one of those secret words where if you put it on a menu, I’m often attracted to it.
Naturally that also means making homemade teriyaki sauce for dinner.
I first started making this Pineapple Teriyaki Sauce when I made stuffed squash from the Bountiful cookbook. The pineapple adds a nice sweetness that traditional teriyaki sauce doesn’t have.
It’s also an excuse to eat the remaining pineapple as a snack for breakfast or pineapple popsicles.
Use your pineapple teriyaki sauce recipe for wings, rice bowls, baked wontons, and more!
What is teriyaki sauce?
Teriyaki is technically a Japanese cooking technique used to grill meat, but more often than not it’s associated with a sweet and salty Japanese sauce.
Although Japanese by origin, adding pineapple to teriyaki sauce gives it a bit of a Hawaiian flair.
Ingredients For Pineapple Teriyaki Sauce
You’ll need the following ingredients to make your teriyaki sauce with pineapple:
- Pineapple: I highly recommend using fresh pineapple, but in a pinch you can use canned.
- Soy sauce: Often the base of Asian sauces, soy sauce adds both umami and saltiness.
- Brown sugar: Adds a bit of sweetness for balance
- Ginger: I love using ginger paste as it’s easier to use, but you can also use freshly peeled ginger.
- Garlic: Adds more flavor to the sauce
- Vinegar: Apple cider vinegar is slightly sweeter than distilled vinegar.
- Vegetable oil: A little bit of fat to help bring the sauce together.
- Cornstarch: Thickens the sauce
- Water: Makes it easier to add the cornstarch so it’s not a lumpy mess
How To Make Pineapple Teriyaki Sauce
To make your pineapple teriyaki recipe, first add your pineapple, soy sauce, brown sugar, ginger, garlic, vinegar, and oil to a blender.
Blend on high until super smooth, making sure the pineapple is as fine as possible.
Next, transfer your mixture to a saucepan and bring to a boil.
Meanwhile, whisk together your cornstarch and water until smooth. Once your sauce is boiling, stir in the cornstarch slurry and cook until it thickens, about 1-3 minutes.
Remove from the heat and taste. If your pineapple isn’t super sweet and juicy, you may need to add more sugar.
Cool completely before using or storing in the refrigerator for up to 2 weeks.
Ways To Use Pineapple Teriyaki Sauce
Now that your homemade teriyaki sauce is done, time to start cooking! Here are some delicious recipes to use up your sauce:
- Brush it onto some wings! Follow my directions for Sweet Chili Wings, using teriyaki sauce instead of the sweet chili glaze.
- Use as a dipping sauce for baked wontons.
- Make chicken teriyaki for dinner by following my General Tso’s Rice Bowls, using teriyaki for the sauce.
- Not in the mood for chicken? Check out Easy Beef Teriyaki from The Recipe Critic
- 1 cup diced fresh pineapple
- 1/2 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ginger paste or minced ginger
- 1 clove garlic, minced
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- In a blender, add pineapple, soy sauce, brown sugar, ginger, garlic, vinegar, and oil. Blend until smooth.
- Transfer the sauce to a medium saucepan and bring to a boil over medium-high heat. Once boiling, cook for another minute.
- In a small bowl whisk together the cornstarch and water until smooth. Add to the boiling sauce. Stir until the sauce thickens, another 1-3 minutes.
Taste and adjust. If your pineapple isn't sweet and juicy, you may need more sugar.
- Remove from the heat and cool before using. Refrigerate for up to 2 weeks.
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