Pineapple Teriyaki Sauce -

A jar of teriyaki sauce with a spoon drizzling some sauce into the jar to show the consistency.

Pineapple Teriyaki Sauce

This homemade sweet and sticky pineapple teriyaki sauce takes 10 minutes to make and is great to have on hand for easy weeknight stir frys, chicken, salmon, and so much more.

Servings servings (1 cup or 1 8 oz jar of sauce)

Calories 77kcal

Author Ann Otis

Ingredients

½ cup low sodium soy sauce
½ cup pineapple juice from the can if using canned pineapple
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoon fresh ginger minced
2 garlic cloves minced
¼ teaspoon red pepper flakes
2 tablespoons cold water
1 tablespoon cornstarch

US Customary - Metric

Instructions

In a small saucepan, combine the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes.
Meanwhile, in a small bowl combine the water and cornstarch. Whisk the mixture into the simmering soy sauce mixture and let it thicken. Remove from heat. Cool and store or use in a dish.

Video

Notes

Storage information

This sauce will keep for up to 2 weeks in an airtight container in the refrigerator, or up to 3 months in the freezer.

Nutrition